Gluten Free Graham Cracker or Cookie Crust


  • 30 Gluten Free crisp Gingersnap, Shortbread or similar cookies or G-Free graham cracker squares
  • 6 tablespoons (3/4 stick) unsalted, melted butter or 4 oz. Coconut oil


Preheat the oven to 350 degrees F.

Add the cookies or crackers to the bowl of a food processor, and pulse until crumbly. While pulsing, slowly add the melted butter or oil, stopping occasionally to scape down the sides. Once thoroughly mixed, press the  into the bottom of a 9-inch springform pan or 8 inch pie plate.

Bake the crust until golden brown, about 10 minutes. Use for cheesecakes, pies or other desserts.

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