Ingredients
8
8 servings
- •1 ¾ cups gluten-free crisp gingersnap cookies
- •7 tablespoons coconut oil, melted, or as needed
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place cookies in a food processor or blender; pulse into fine crumbs.
- 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.
- Bake in the preheated oven until slightly browned, 10 to 15 minutes. Cool before filling.
Nutritional Facts
Per 8 servings
- Calories: 205
- Carbohydrate: 15g
- Fat: 16g
- Fiber: 1g
- Protein: 2g
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