Gluten-Free Cookie Crumb Crust

Gluten-Free Cookie Crumb Crust
  • 1 3/4 cups gluten-free crisp gingersnap cookies
  • 7 tablespoons coconut oil, melted, or as needed


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place cookies in a food processor or blender; pulse into fine crumbs.
  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.
  4. Bake in the preheated oven until slightly browned, 10 to 15 minutes. Cool before filling.

03/27/2018
Gluten-Free Cookie Crumb Crust, recipe PT15M PT1H 5 455 calories

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