Making the cookie dough

1.   Preheat oven to 175 C or 350 F

2.   Into a medium sized bowl, sift together the cocoa powder, almond flour, coconut flour, baking powder, glucomannan and salt. Stir after sifting to combine the dry ingredients

3.   In a second bowl or your stand mixer bowl combine the room temperature butter and the sweetener and begin whipping slowly. When combined, whip at high speed until butter is pale yellow. Occasionally stop and scrape the sides and bottom of the bowl

4.   Reduce the speed and add one egg at a time while whipping to integrate. Add your second egg and whip until the egg and butter mixture are combined

5.   Reduce the mixer speed to low and add one heaping spoonful of the sifted cocoa mix, one heaping tablespoon at a time, allowing for the cocoa to be mixed with the egg mixture before adding the next spoonful. Repeat until you have added all the cocoa mix

6.   Stop and scrape the bowl and then increase the mixer speed to medium and beat for a couple of minutes

7.   Place the cookie dough directly onto the silicone mat, cover the dough with a piece of parchment paper. Use your hands to press the dough and flatten it, and then use your rolling pin, applying a bit of gentle pressure, rolling in all directions to create a uniformly thick layer of dough that is about 6 mm or ¼ inch thick. If your edges get thinner, cut them off and re-roll, you want the entire rolled out dough surface to be the same thickness for a better and more consistent baking time

8.   Slide the cookie dough, still on the parchment or silicone mat, onto a cookie sheet. Place the cookie sheet into the middle rack position of the oven

9.   Bake in your preheated oven for 10 – 15 minutes

10.   When the cookies are done, carefully remove from oven and place on cooling rack and cool until the cookies are completely cooled to room temperature – you will not get crumbs if the baked sheet is still even slightly warm

11.   To make the crumb base, break off a piece from the cookie sheet and gently crumble into a bowl. Repeat until the entire cookie sheet has been made into crumbs

Portioning

12.   Recipe will make two – 23 cm or 9 inch pie crusts. Divide the crumbs into 2 equal portions

13.   Recipe will make four – 15 cm or 6 inch pie crusts. Divide the crumbs into 4 equal portions

14.   Place the unused divided quantities into individual labeled and dated freezer bags. Crumbs will keep for several months if frozen properly.

15.   -To thaw, pour content onto a plate, spread out, and let get to room temperature, then use as is to complete the crust.

Finishing the crust

16.   Place the required quantity of the Oreo crumbs into a bowl and pour the melted unsalted butter on top. Use a fork to combine thoroughly the butter and the crumbs

17.   Pour the mix into a well-greased (with unsalted butter) pie pan or into a parchment lined spring form pan.

18.   Preheat oven to 175 C or 350 F and place into middle position in the oven. Bake for 10 minutes. Remove from oven and let cool in the pan

19.   When the Oreo pie crust has completely cooled, use as desired. Enjoy!