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FODMAP Free Chocolate Cookie Crust

Chocolate Cookie Crust

FODMAP Free Chocolate Cookie Crust
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Great alternative to a traditional pie crust or as the base of our Chocolate Lovers Peanut Butter Bars!
  • 1½ cups granulated sugar
  • ¾ cup gluten free all-purpose flour, sifted
  • 1 teaspoon xanthan gum
  • ¾ cup unsweetened cocoa powder
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon salt
  • ½ cup Crisco solid or dairy free butter, melted
  1. Preheat oven to 325° F.
  2. With non stick cooking spray, lightly spray a 9 x 13 inch baking pan or 9 inch pie pan.
  3. Whisk together the dry ingredients.
  4. Melt Crisco or butter.
  5. Pour melted Crisco over the dry mixture and stir until completed mixed.
  6. Press dough evenly over the bottom of the 9 x 13 inch pan or bottom and sides of the pie pan.
  7. Bake for 15 minutes or until bottom bubbles slightly.
Use a piece of wax paper treated with non-stick cooking spray to help you spread the dough evenly over the pan.

If using this for the Chocolate Lovers Peanut Butter Bars, allow cookie to cool completely before spreading the peanut butter.


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