Welcome to relatively vegan, a blog dedicated to healthy, vegan food and recipes. Here, I'm hoping to share with you delicious, nutritious food that is easy to make and even easier to eat. I am passionate about maintaining a healthy mind, body, and soul, and I believe that that all starts with what you put in your body. 

Now, for my first recipe - oatmeal raisin cookies! The original recipe for this was by VGANJR, who I believe is no longer running her blog (sad times), and has been (just slightly) modified. These cookies are soft and full of rolled oats, almond butter, and sweet dried raisins, plus are added sugar free and so damn good (take my word for it). 

Oatmeal Raisin Cookies
Yields 16 cookies

Ingredients
2 tbsp flax (or chia) seeds + 6 tbsp water + 1 tsp apple cider vinegar

1/2 cup unsweetened applesauce
1/3 cup almond butter 
1/4 cup agave nectar

2 cups rolled oats 
1 cup almond meal (ground almonds)
2 tsp cinnamon
1 tsp baking powder
1/4 tsp salt

1/2 cup raisin, pre-soaked in water for 5-10 minutes and drained

Directions
Pre-heat oven to 175 degrees Celsius. Line two baking trays with parchment paper and set aside. 
Mix together the flax (or chia) seeds, water, and apple cider vinegar in a small bowl and set aside to thicken for 5-10 minutes. In another small bowl combine the applesauce, almond butter, and agave, and mix until smooth. In a large bowl, combine rolled oats, almond meal, cinnamon, baking powder, and salt, and mix. Add the applesauce mixture and flax mixture to the dry ingredients and mix until well combined. (The mixture will seem quite wet - that's okay).
Scoop up two tablespoons of mixture at a time and plonk onto the lined baking trays (I don't really roll them into balls because the mixture is sticky, but form them slightly to make round-ish shapes). Flatten each cookie slightly and then bake for about 15 minutes. 
Leave cookies to cool on the baking trays for a good five minutes at least before transferring them to a cooling rack.   
Enjoy!