Gluten-Free Crumbl Key Lime Pie Cookies

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Enjoy the tangy, zesty flavor of these Gluten-Free Crumbl Key Lime Pie Cookies, a satisfying treat with a buttery graham cracker crust and wholesome ingredients. They are crumbl copycat-inspired cookies by iconic key lime pie and perfect, guilt-free indulgence!

Prep Time25

Cook Time12

Total Time37

Course: Dessert

Cuisine: Amercian

Keyword: Gluten-Free Crumbl Key Lime Pie Cookies

Servings:

Calories: 210kcal

Equipment

Ingredients

For the Base Cookie

1 1/2 cup Gluten-free flour 1:1Kings Arthur or Bobs Redmill
1/2 cup Graham crackers crumbs gluten-free or honey crackers
1/4 tsp Cinnamon powder Ceylon
1/2 tsp Baking soda
3/4 cup Butter Unsalted, softened
1/4 tsp Salt
3/4 cup Erythritol or brown sugar
1 Egg large
1 tbsp Vanilla extract
2 tbsp Honey

For the Key Lime Curd

2 Eggs yolks large
1/2 cup Key lime juice freshly squeezed
1/4 cup Erythritol
2 tbsp Butter unsalted, cubed
1/4 tsp Salt
1 tsp Lime zest optional

For the Cream Cheese Frosting

8 oz Cream cheese softened
1/2 cup Erythritol powdered
1/4 cup Butter salted, softened

Instructions

For the Base Cookie:
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
2. In a medium bowl, mix the flour, graham cracker crumbs, baking soda, cinnamon, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and erythritol until light and fluffy, about 3-4 minutes.
4. Beat in the egg, vanilla extract, and honey until fully combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be soft and slightly sticky. If it feels too dry, add a splash of milk (1-2 tbsp) to bring it together.
6. Roll the dough into balls (about 2 tablespoons each). Place the graham cracker crumbs in a shallow bowl or plate and roll each dough ball in the crumbs until fully coated.
7. Place the rolled dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the back of a spoon or your fingers.
8. Bake for 9-11 minutes, or until the edges are golden but the centers are still soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
For the Key Lime Curd:
1. In a medium saucepan, whisk together the egg yolks, key lime juice, sugar, and salt.
2. Place the saucepan over medium-low heat, stirring constantly. Cook for about 6-8 minutes, or until the mixture thickens and can coat the back of a spoon.
3. Remove the saucepan from the heat, strain the curd through a fine mesh sieve into a bowl to remove any bits of egg, then whisk in the butter and lime zest until fully melted and smooth.
4. Let the key lime curd cool completely before using.
For the Cream Cheese Frosting:
1. In a medium bowl, beat the cream cheese until smooth, and then add butter and whisk until smooth and creamy. Optional: for extra creaminess, add a quarter cup of heavy whipping cream.
2. Gradually add the powdered erythritol, 1/3 cup at a time, beating until fluffy.
3. Stir in the vanilla extract and a pinch of salt. Set aside.

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