Has anyone stuck with their New Year’s Goals? Does anyone ever? This year, I tried to write them down on big white paper with pretty markers, and keep it on my desk to really try to stick with it, or achieve what I wanted to.
Then we moved two months into the year, and I lost it for a while. I found it just before we moved again at the beginning of August. (Now it’s nowhere to be found..again.) Regardless, when I glanced at it, I realized that I’ve accomplished about half of my New Year’s goals. THAT in itself is an accomplishment, to me!
But I’ve still got a few months left in this year to finish up the rest, and then it’s time for a whole other round! Do you make goals at the beginning of each year?
One of mine was to eat clean about 80% of the time…while some months are better than others, I believe we were pretty successful in that this year, and are still continuing to do our best! No one can take my wine from me though!
Eating breakfast every day was part of the eating clean goal. We were never big breakfast people during the week – especially my husband, who is up and out early every day. So lately I’ve been trying to find ways to create more portable breakfasts, other than just smoothies, like these tropical breakfast bars!
And now, these fantastic apple pie breakfast cookies! They’re healthy, full of fiber, so they’ll definitely hold you over, and warmed up; they are sooo perfect on brisk mornings with a hot cup of coffee!
They store well in the fridge, and you can’t beat a healthy portable breakfast, full of our favorite autumn flavors! Enjoy!
Apple Pie Breakfast Cookies Recipe
- 1 Apple Cubed
- 1 Cinnamon Divided
- 0.5 Nutmeg (Ground) Divided
- 1 Lemon Juice
- 2 Old Fashioned Oats Divided
- 0.25 Ground Flax Seed
- 0.75 Unsweetened Apple Sauce
- 0.25 Pure Maple Syrup Or honey
- 1 Egg Beaten
- 2 Pure Vanilla Extract
- 1 Coconut Sugar Or turbinado sugar
- 0.25 Cinnamon
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium-sized bowl, toss together the cubed apple with ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and the lemon juice. Set aside.
- In a blender or food processor, add 1 cup of the rolled oats, and pulse until it turns to a powder.
- Add the oat “powder”, the remaining oats, and the ground flax to a large bowl. Add in the apples and apple sauce, maple syrup, the beaten egg, and the vanilla. Stir everything together using a wooden spoon or rubber spatula.
- Using a large cookie scoop, place the dough about 1-2 inches apart. These won’t spread or flatten, so you need to slightly flatten the tops down with your fingers.
- In a small bowl, mix together the coconut sugar and cinnamon, and sprinkle the mixture over the top of the flattened dough.
- Pop in the oven for about 15 minutes. The cookies don’t get crispy, but they will firm up and hold shape.
- Store in the fridge in an airtight container or large zip lock bag. Pop in the microwave for 20-25 seconds before enjoying!