• prep: 20 min
• cook: 30 min
• total: 50 min

servings:

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.

• 1 1/4 cups gluten-free oat flour (4.25 ounces)
• 1/2 cup all-purpose gluten-free flour such as King Arthur (2.75 ounces), plus more for dusting
• 1/2 cup granulated sugar
• 1/2 teaspoon fine sea salt
• 1/8 teaspoon baking soda
• 8 tablespoons (1 stick) unsalted butter, cut into small pieces and chilled in freezer for 10 minutes
• 2 ounces cream cheese, cut into small pieces and chilled in freezer for 10 minutes
• 1 large egg
• 1 teaspoon vanilla extract

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