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Gluten-Free Cookie Crumb Crust
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Gluten-free cookie crumb crust made with crushed cookies and coconut oil, perfect for any pie.
Ingredients:
  • 1.75 cups gluten-free crisp gingersnap cookies
  • 7 tablespoons coconut oil, melted, or as needed
Instructions:
  • Preheat oven to 350°F (175°C) for the perfect bake.
  • Pulse cookies in food processor or blender until finely crumbled.
  • In a bowl, combine cookie crumbs with 5 tablespoons of coconut oil, mixing vigorously with a fork. If the mixture is too dry, add 1 more tablespoon of coconut oil. Press the crust into a pie plate. Finish by drizzling the remaining tablespoon of coconut oil over the top.
  • Place in the oven and bake until lightly browned, for about 10 to 15 minutes. Allow to cool before adding the filling.

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