Buttery Lemon Shortbread Cookie Dough

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After making those Lemon Cheesecake Bars, I was on a lemon roll!!  Get it?  Get it?  :D

I know, I'm cheesy...  so let's get onto the fooood shall we?

This cookie dough is the springtime snack!  It's light, it's fresh, it's summery and it's... healthy?!  YUP.

It's buttery, yet contains no butter.

It's sweet, yet contains no sugar.

It's doughy, yet contains no gluten.

Heck yes.  I'll take the whole batch please.

Lemon Shortbread Cookie Dough:  [eggless, sugar free, high fiber/protein, GF, vegan]
(serves 4-6)
Dry:
   96g (1 cup) Old Fashioned Rolled Oats, blended to a flour (GF if you like)
   48g (1/2 cup) Old Fashioned Rolled Oats, left whole

   84g (1/2 cup - 1 tbs) Granulated Erythritol (or dry sweetener of choice)

   40g (1/4 cup) Brown Rice Flour
   33g (1 scoop) Vanilla Protein Powder
   1/8 tsp Salt
Wet:
   one 15oz can Garbanzo Beans (drained and rinsed well;  about 1.5 cups beans)
   1/4 cup Unsweetened Almond Milk
   64g (1/4 cup) Raw Almond Butter
   3/4 tsp Stevia Extract
   1/2 tsp Lemon Extract
   1/2 tsp Butter Extract

   1 tsp Lemon Zest (optional)

Directions:
1.  In a medium-sized mixing bowl, add the dry ingredients, mix and set aside
2.  In a blender, puree all the wet ingredients.  Scoop the wet over the dry and fold until mixture is even.  Refrigerate covered overnight (or 3 hours for express snacking) and serve the next day!

Can you believe it?  I think I'm crying with joy...  Despite the clean, fresh lemon flavor, this tastes like one serious diet-buster.  But 280 calories for a filling snack filled with fiber and protein?  Sounds pretty darn good to me.

I know what I'm making all summer long!