The combination of ground, chocolate-flavored, gluten-absent cookies and a binding agent, typically melted butter, yields a foundation for various desserts. This specific preparation provides a crumbly, sweet base often used in pies, cheesecakes, and tarts. It offers an alternative to traditional wheat-flour based crusts, catering to individuals with dietary restrictions.
This preparation is significant due to its accessibility for those with celiac disease or gluten sensitivities, broadening the range of desserts they can enjoy. The use of readily available gluten-free cookies streamlines the baking process. Its flavor profile, appealing to a wide audience, has contributed to its growing popularity as a dessert component.
