Learn how to make your own gluten free oreo crust using gluten free chocolate sandwich cookies. This cookie crust tastes and looks just like the regular gluten-filled ones!

Gluten Free Oreo Crust at A Glance

• 2 Ingredients
  • All you need are some gluten-free oreos or other similar gluten free chocolate sandwich cookies and melted butter.
• Not all cookies weigh the same
  • Ultimately you need about 250g of cookie crumbs which comes out to about 2 full packed cups. This came out to 14 gluten free oreo cookies for me, but it will vary depending on brand. If you don’t have a kitchen scale, I recommend you blend the cookies first then measure them into measuring cups to make sure you have to right amount.
• Not really any different than one made with regular oreos
  • Taste, texture and looks – this crust is undetectably gluten free which makes it a great chocolatey crust to use in cheesecakes, French silk pie, etc.

How to Make Your Own Gluten Free Oreo Crust

1. Make cookie crumbs. Add whole cookies (filling included) to a food processor or blender. Pulse in short burst into fine crumbs.

2. Add butter. Pour melted butter into your blender/processor and mix once more until fully combined. You should end up with a mixture that looks like loose, wet-sand, but clump together easily if you grab a fistful of it.

3. Press into baking dish. Tip the mixture into your an un-greased pie plate or baking dish. This recipe makes enough for an 8-inch, 9-inch or 10-inch pie dish or baking pan.

Firmly press the crumbs into the bottom & sides in an even layer. The tighter your press the cookie crumbs into the pie dish before baking, the more sturdy your crust will be. Loosely packed crumbs will make a crumbly crust.

Quick Tip!

Use a flat-bottomed cup or the bottom of a measuring cup to press/smooth the crust into the plate. If the crust sticks too easily to the cup, place a piece of parchment paper between the crumbs & cup to keep things moving smoothly.

4. Bake crust. Bake pie crust in a preheat oven for about 10 minutes then set the pie pan aside and let cool fully before adding a filling.

Recipe Tips & Ideas

• Prep Ahead: After baking, cool fully then cover and keep in the fridge until needed up to 5 days in advance.
• Freeze for Later: Cool fully then wrap up well and freeze in the baking pan for up to 3 months. Thaw in the fridge a few hours then add your filling.
• Leave it Unbaked: Press into a loose-bottomed springform pan so you can easily slice and serve without too much breaking. Make sure to chill at least 20 minutes to firm up.
• Pan Type:
  • Glass and ceramic baking dishes are better for pies where you want some of the the filling to be surround by the crust.
  • Non-stick pans are great for cheesecake bottoms or pies where you’re okay with the filling or cream layer sitting on top of the crust.

scs

🌟Make this Next🌟

Impress the gluten free skeptics in your like by making gluten free French Silk Pie with this chocolate cookie crust! It has a rich & silky chocolate mousse-like filling and an easy to make chocolate cookie crust.

Recipe

Gluten Free Oreo Crust Recipe

Yield: 1 8-inch, 9-inch or 10-inch pie crust Prep Time: 10 minutes Cook Time: 12 minutes Total Time: 22 minutes

Print

• Email

Rate

Made with only 2 ingredients & taste just like the regular gluten-filled ones!

Ingredients

• 2 cups oreo cookie crumbs (250g) - 14 cookies, but amounts will vary based on brand - see notes
• 4 tbsp butter, melted (56g)

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Preheat oven to 350°F (180°C).
2. Add whole cookies (don't remove the filling) to a food processor or blender. Pulse the cookies until you grind them up into a fine crumb.
3. Add the melted butter to the blend and pulse again in 5-second bursts until evenly combined and the cookies crumbs are moist. The mixture should look sandy and loose, but you should be able to clump it together.
4. Add the cookie crumbs into an un-greased 8-inch, 9-inch or 10-inch pie dish or baking pan. Firmly press the cookies crumb into the bottom and sides of the pan. Use a spoon or the bottom of a flat cup to make it even.
5. Bake the crust for 10 minutes then set aside to fully cool then add your filling end proceed with your pie recipe as normal.

Notes

• How many oreos? The easiest way to figure this out is by using a kitchen scale to weight out 250g of cookies. Not all oreos are the same - you may need more or less depending on the brand you use. If you don't have a kitchen scale, grind the cookies up first, then tightly pack the crumbs in a measuring cup until you have 2 full cups of cookie crumbs.
• Freeze for Later: Wrap up well and freeze in the baking pan for up to 3 months. Thaw fully before adding your filling.
• Short Term Prep: Keep in the fridge up to 3 days.
• Pan size: Choose an 8, 9 or 10 inch round or square pie dish or cake pan.
• Tip for no bake pies: You can leave the crust unbaked if desired. I recommend you use a spring-form cake or tart pan to make it easier to serve without breaking.

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Desserts Cuisine: American