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A gluten-free version of cookie crumb crust for pies. I've made this with butter cookies, graham crackers, animal crackers, and even vegan cookies. This recipe makes one 9-inch pie crust. If using for a pie that needs to be baked, making sure it is only lightly browned, or it may burn when re-baking.
Prep 10 mins Cook: 10 mins Total: 20 mins Servings: 8 Yield: 1 9-inch crust
Gluten-Free Cookie Crumb Crust
1 ¾ cups gluten-free crisp gingersnap cookies
7 tablespoons coconut oil melted or as needed
Dessert Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 Place cookies in a food processor or blender; pulse into fine crumbs. Step 3 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. Step 4 Bake in the preheated oven until slightly browned 10 to 15 minutes. Cool before filling.
Servings Per Recipe:8 Calories: 204.7 % Daily Value * Protein: 1.5g 3% Carbohydrates: 15.3g 5% Dietary Fiber: 0.7g 3% Fat: 16.3g 25% Saturated Fat: 10.3g 52% Sodium: 62mg 3% Calories From Fat: 146.5
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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