Recipe: Whole Wheat Chocolate Chip Cookie Bowl

Whole Wheat Chocolate Chip Cookie Bowls

makes 4 ramekins (3 1/2″ x 2″)

Note: The whole wheat makes the cookie a little dry. For the first time you try this, I’d recommend using half wheat flour and half all-purpose flour.


  • 1 stick butter, softened
  • 3/4 cup brown sugar, loosely packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/3 cups whole weat pastry flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup chocolate chips


Preheat oven to 350 degrees F.

Mix whole wheat flour, baking soda, and salt together. Set aside in a bowl.

Cream butter and sugar together in a bowl with an electric mixer until it’s light and fluffy. Add egg and vanilla, beat until combined.

Add in dry ingredients and mix until just combined. Fold in chocolate chips.


Spray 4 oven-safe ramekins with non-stick spray and divide the dough into 4 equal parts. Press the dough into the ramekin; each one should have about 1/3-1/2 cup dough.

Bake for 18-20 minutes, or until top is golden brown and the middle is still slightly gooey.

Set aside and let cool for 5 minutes until they can be handled.


Serve with vanilla ice cream.


Recipe originally created by How Sweet Eats.

About the Author

By , on Dec 29, 2011
Andy Tenton
Andy is a 30-something New Yorker who turned his financial life around. He took charge of his finances, got out of debt, and is now working his way toward financial success. He is the publisher of

How to Become Rich e-Course

Budgeting 101


  1. Steph says:

    These look yummy! I think I’m going to try to make this into a “paleo” treat …just use coconut flour or almond flour & dark chocolate chips instead. Thanks for sharing Andy! 🙂

    • Andy says:

      You’re welcome, Steph! Hope you enjoy them…

      Your idea sounds a little more fun though; is almond flour the same as almond meal? I’ve only used that once in a snack bar/”cookie” recipe that I’ll be posting in a few weeks. Might have to try it more!

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