½ C. butter, softened

½ C sucanat

2 eggs

1 t. vanilla

2 t. baking powder

2 1⁄2 C whole wheat pastry flour

Cream butter and sucanat. Add eggs and vanilla. Stir in baking powder and flour, saving out 1⁄4 C of the flour for rolling out cookies. Roll out dough (about 1⁄4" thick) and cut shapes. Bake at 375° for 8 min. or until just turning brown at the edges. Cool.

Frosting

¾ C cashew butter (or other nut butter)

¾ C maple syrup

4 Tbsp. cocoa powder

1-2 C of your favorite GrandyOats Granola, for dunking.

Mix butter, syrup, and powder together until smooth. These are basic measurements, since all nut butters are a different consistency you may need to add more syrup if the frosting is too thick, or more cocoa powder if it is too thin. Frost cookies, not going too close to the edges, then dunk them gently in granola.

Source: http://www.grandyoats.com/about-recipes.php