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Ingredients
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1 ¾ cups gluten-free crisp gingersnap cookies
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7 tablespoons coconut oil, melted, or as needed
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Place cookies in a food processor or blender; pulse into fine crumbs.
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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.
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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 | |
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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 | 3% |
* 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.