How to Make Gluten-Free Cookie Crumb Crust - A Step-by-Step Guide

Gluten-free desserts can sometimes be a challenge to create, especially when it comes to the crust. Many traditional crust recipes rely on flour, which can make it difficult for those with gluten intolerance or celiac disease to enjoy their favorite sweet treats. That's where this gluten-free cookie crumb crust comes in. It's the perfect base for all your favorite pies, cheesecakes, and tarts, and is so delicious that even those without dietary restrictions will love it.

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Ingredients

  • 1 ¾ cups gluten-free crisp gingersnap cookies
  • 7 tablespoons coconut oil, melted, or as needed

Information

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Servings: 8
  • Yield: 1 9-inch crust

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place cookies in a food processor or blender; pulse into fine crumbs.
  • Pour cookie crumbs into a bowl. Drizzle 5 tablespoons coconut oil on top; mix well with a fork. Add 1 tablespoon coconut oil if mixture doesn't hold together. Press mixture into a pie plate to create a crust. Drizzle remaining 1 tablespoon coconut oil over the top.
  • Bake in the preheated oven until slightly browned, 10 to 15 minutes. Cool before filling.
  • Nutrition

    205 cal.

    • Total Fat: 16g
    • Saturated Fat: 10g
    • Sodium: 62mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 1g
    • Protein: 2g