Gluten free cookie crumb crust –Today, I’m excited to share a delightful recipe for a Gluten-Free Cookie Crumb Crust that you can use for your favorite desserts. It’s perfect for anyone looking for a delicious gluten-free option, and it’s super easy to make! Let’s get started with the ingredients and instructions.
Gluten-Free Cookie Crumb Crust
This crumb crust is made using gluten-free ginger snaps, which give it a wonderful flavor and texture. It’s a versatile base that works great for cheesecakes, tarts, or any dessert filling you love!
Ingredients:
- 1 ½ cups gluten-free ginger snap cookies, crushed
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon (optional)
Instructions:
- Begin by preheating your oven to 350°F (175°C).
- In a medium bowl, combine the crushed gluten-free ginger snap cookies and granulated sugar. If you like a hint of spice, feel free to add the ground cinnamon as well.
- Pour the melted butter into the cookie mixture. Mix everything together until well combined. The mixture should resemble wet sand and should hold together when squeezed in your hand.
- Press the cookie crumb mixture into the bottom of a 9-inch pie dish or tart pan. Use your fingers or the bottom of a measuring cup to evenly distribute and pack the crumbs tightly. Make sure to go slightly up the sides of the pan.
- Bake the crust in the preheated oven for about 10-12 minutes, or until it is slightly firm and starts to darken. Keep an eye on it to avoid burning.
- Once baked, remove the crust from the oven and allow it to cool completely before filling it with your desired filling.
This Gluten-Free Cookie Crumb Crust is not only easy to make but also adds an amazing flavor to your desserts. Whether you choose to fill it with a creamy cheesecake, a fresh fruit tart, or even a rich chocolate mousse, it will be a hit! Enjoy your baking!