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Active Time
20 minutes
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Total Time
30 minutes, plus chilling
This rich buttery dough works as a great gluten-free alternative to classic sugar cookie dough, as well as pie, tart, and bar-cookie crusts. The oat flour gives it a hint of nutty flavor, while the cream cheese lends body and makes it easy to roll out.
Ingredients
Enough dough for 2 dozen cookies, two single-crust pies, one double-crust pie, two 9-inch tarts, or two 8-inch-square batches of bar cookies
Step 1
Pulse oat flour, gluten-free flour, sugar, salt, and baking soda in the bowl of a food processor until combined. Add butter and cream cheese and pulse just until they form pea-sized pieces. Whisk together egg and vanilla in a small bowl. With the machine running, add egg mixture to flour mixture and process until the dough just begins to hold together, about 10 seconds.
Step 2
Turn out mixture onto a work surface and push together to form a rough ball. Knead a few times to combine, then divide dough in half and flatten into 2 disks with smooth edges. Cover with plastic wrap and refrigerate until very firm, at least 2 hours or up to 3 days.
To make cookies (Makes about 2 dozen):
Step 3
Preheat oven to 350°F with rack in middle.
Step 4
Dust your work surface and rolling pin generously with all-purpose gluten-free flour. Remove 1 dough disk from the refrigerator and roll out into a round about 1/8” thick. If dough becomes too soft to roll out, cover with plastic wrap and chill until firm. Cut out as many cookies as possible from with cutters and transfer to parchment-lined baking sheets, arranging them about 1 inch apart (scraps can be rerolled as many times as you like).
Step 5
Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer sheet pans to wire racks to cool completely. (If re-using baking sheets to bake multiples batches of cookies, let sheets cool completely between batches.)
To Make Pie or Tart Crust (Makes enough for one double-crust pie, two single-crust pies, or two 9-inch tarts):
Step 6
Dust a large piece of parchment paper and your rolling pin with all-purpose gluten-free flour. Remove one dough disk from the refrigerator and roll out on parchment into a 1/8” thick round, gently reshaping and rotating the dough as you go to make sure it’s not sticking, and adding more GF flour underneath as needed. If dough becomes too soft or sticky, slide dough-covered parchment onto a baking sheet and freeze until firm, about 10 minutes. Invert a 9” pie plate over rolled out dough, gently slide your hand under parchment paper, and re-invert. Remove parchment paper, then fit dough into pie plate and crimp edges as desired. Chill in freezer 10 minutes, then bake according to your pie or tart recipe.
To Make Bar Cookies (Makes two 8” baking dishes):
Step 7
Roll or press out dough according to your bar cookie recipe and bake according to instructions.
Do Ahead
Step 8
Dough can be frozen for up to 3 months; thaw in refrigerator overnight before using.
If desired, sprinkle tops of unbaked cookies with granulated or decorating sugar, dust with your favorite sweet spices, or leave plain and decorate after baking. Pies made with this dough are best served the day they’re baked.
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Reviews (10)
Back to Topgreat flavor, we had to substitute the oat flower for oats that we turn to as close of a powder as possible but I think this and plus not giving it enough resting time made it very brittle & crumbly. will make again, well like by all
lottilottiar
San Francisco
11/25/2017
This is delicious! I made it for the gf lemon bars and it is fantastic.
gemfinder
9/23/2017
You can easily make your own oat flour. A cup of oats ground in a food processor equals one cup of oat flour. Much cheaper than buying oat flour. Oat flour should contain only oats so it should not contain gluten unless it were contaminated during storage or processing. Just purchase gluten free oats and make your own flour. I recommend Bob's Red Mill.
tolswprs
Dallas,TX
4/17/2016
Oats do not have gluten but many manufactures use the same trucks for transportation and grinding as wheat so contamination happens there. GF oats do not so they are safe. In my 10+ years of celiac disease I've figured this out.... Not a GF fad diet eater.
karengayle_lmp
Seattle, WA
1/1/2016
Hey, guys. Haven't tried recipe yet but I saw oats debate. I use Bobs Red Mill gluten free oats and turn them into flour in food processor. I don't think all oats can be turned away just because some are not gf. Oats are terrific fighting heart disease and also are high fiber. Best wishes!
jwoodrome2001
Austin, TX
12/25/2015
是的,你可以得到认证的无谷蛋白燕麦产品s. Tfitzy, thanks for the heads up about transferring the dough.
jdaisymia
12/22/2015
Used this to make a single pie crust cherry bourbon pie and the crust tasted great in the pie. Pain to work with and I may try using plastic wrap to roll it out and then freeze a bit before transfer to the pie pan. Wasn't able to get much in the way of a crimp as the dough stuck to fingers, gloves, plastic wrap, etc. Otherwise I'll use again and see if improved transfer techniques makes this the best I've tried.
tfitzy
Washington State
11/25/2015
It was my understanding that oats are not necessarily gluten free and that they are often contaminated with gluten products. Are there oat flours that are guaranteed gluten free? I won't try until I know that this is truly gluten free.
Anonymous
Atlanta, GA
11/7/2015
Haven't made this yet as Oat Flour has gluten ....
kerryosborne
UAE
11/7/2015
I don't see how this can be classed as gluten free when you're using oat flour. There is gluten in oat flour enough to make anyone who requires a gluten free diet to remain well and to avoid antagonising coeliac disease very unwell.. Can you explain?
woofnwooly
Bristol UK
11/6/2015
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