Gluten-Free Cookie Crumb Crust
Description
Crushed gluten-free cookies and coconut oil combine to make this quick and easy cookie crumb crust ready to be used with any pie filling.
Ingredients
•
1 3/4 cups gluten-free crisp gingersnap cookies
•
7 tablespoons coconut oil, melted, or as needed
Directions
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.