Geoff's Nut Butter Chocolate chip cookies

My friend, Erin, shared this recipe with me. It's kind of a hippie recipe, but these cookies are seriously good.

Ingredients:

1/4 C Almond butter
1/4 cup peanut butter
1/2 C Maple syrup
3 T olive oil
1 T vanilla
1 egg
1 C whole wheat pastry flour (I only had stone ground whole wheat flour, and it turned out just fine. You could also substitute with 25% almond meal.)
1/2 t salt
1/2 t baking soda
chocolate chips and or chopped almonds (optional)

Directions:

Preheat the oven to 350*F. In a large bowl, combine natural almond butter, maple syrup, oil, egg and vanilla extract until well blended.

In a separate bowl, mix together whole wheat pastry flour, baking soda and salt. Add dry ingredients to wet ingredients, along with chopped almonds, and stir until just combined.

Let sit for five minutes. Roll heaping tablespoons of dough into balls, flatten to about 1/3 of an inch and place onto cookie sheet. Bake for 8-10 minutes. Makes 18 cookies.

Mustard Pretzel Dip

This recipe may be a fun one to try as a game time appetizer, now that football season is here.
I recently made this for a Relief Society meeting and was continually asked for the recipe throughout the night.

Ingredients

• 1 cup (8 ounces) sour cream
• 1 cup mayonnaise
• 1 cup prepared mustard
• 1/2 cup sugar
• 1/4 cup dried minced onion
• 1 envelope ranch salad dressing mix

Directions

• Combine ingredients, cover and refrigerate for at least 30 minutes. Serve with pretzels. Refrigerate leftovers. Yield: 3-1/2 cups.

(Photo & recipe are from tasteofhome.com. The original recipe called for horseradish, which I excluded.)