Gluten-Free Cookie Crumb Crust


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 Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
1 9-inch crust


  • 1 ¾ 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.

Cook's Notes:

If crushing cookies by hand, place cookies in a large resealable plastic bag and seal. Use a rolling pin to crush into fine crumbs.

This also works with real butter if desired.

Nutrition Facts (per serving)

205 Calories
16g Fat
15g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 205
% Daily Value *
Total Fat 16g 21%
Saturated Fat 10g 52%
Sodium 62mg 3%
Total Carbohydrate 15g 6%
Dietary Fiber 1g 3%
Protein 2g

* 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.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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