vegan love bean drop cookies.

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It's been a dessert-y month over here in the From the Ground Up kitchen! Surprising, and also so so so good. I've been experimenting with some gentle sweeteners like maple syrup and coconut sugar to see how we can work in a little burst of sweet without undoing the awesomeness of the last year's I Quit Sugar adventure

All this experimenting - in small batches so I don't eat everything - has created a backlog of yummy treats in the recipe book. These might be one of the most dangerous things we've created in the kitchen to date {but maybe not more than the coconut cacao macaroons I'll be posting next week}. Try both and let me know what you think!


I was introduced to the super team at Love Bean Fudge, makers of an incredible superfood vegan fudge spread, at The Seed event in New York in August. I am obsessed with their founder's beard and their mission to make delicious, organic, good-for-you chocolate. I love this stuff because it's simple: coconut oil, coconut nectar, cacao powder and vanilla bean powder. I had to pick some up to try (dangerous) and - naturally - decided I would work it into a recipe. {Basically, I needed a reason to not eat the entire thing in one sitting. It's so good. Aaaa...}

Inspiration struck mid-afternoon the following week when, thanks to a late night and a big pile of work to get through, my CaveLady brain started asking for chocolate. She doesn't come out very often, but when she does, it's good times -- and hard to ignore. Thankfully, that little jar of Love Bean was hanging out in the pantry, so I decided to give it a go. 

granola on cutting bd

I grabbed a handful of the leftover butter crunch coconut granola I'd made for some clients and tossed it in a bowl with a dollop of Love Bean and a little sprinkle of shredded coconut. It formed a beautiful, thick batter, which I then rolled into little balls and set in the freezer to set.

Coconut oil is a magical ingredient: it's solid at anything cooler than room temperature, so once it's chilled even a tad, it hardens and forms the most perfect (nourishing!) glue for un-baked/ raw treats.

The result of Love Bean (which is largely coconut oil) + homemade coconut granola?


A perfectly truffle-like little ball of smooth chocolately goodness and chewy oats. They're a lot like the drop cookies my mom used to make when I was little, so these were a little blob of childhood nostalgia. Coconut, chocolate, a little whole grain... oh man. So good. And so quick!

If you don't have Love Bean handy, no worries: check out this cheater version using cocoa powder and coconut oil that's great in a pinch. 

Happy healthy habit idea: These are a great thing to have handy if a sugar craving strikes: they're low on the glycemic index (thanks coconut nectar!), but pack a whole mouth-tingling experience of sweetness. Craving gone, guiltlessly and simply. Nice. ;)


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vegan love bean drop cookies.
Yields 4
A simple drop cookie to solve the most stubborn sugar cravings with just a few nibbles. Uses Butter Crunch Coconut Granola and Love Bean Superfood Fudge.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
  1. 1/2 cup butter crunch coconut granola (see recipe in blog post body)
  2. 2 1/4 tbsp Love Bean Superfood Fudge, at room temperature or warmer
  3. 1 tsp shredded coconut
  1. Combine all ingredients in a bowl until oats are coated. Form into 4 balls and set in the freezer for 10 minutes. Serve.
From The Ground Up Wellness
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Posted in dessert, gluten-free recipes, health coaching info, homepage featured, kid-friendly recipes, recipes, snacks
2 comments on “vegan love bean drop cookies.
  1. Kelly G. says:

    These sound downright addictive.
    Kelly G. recently posted…Mac & Cheese Monday: Deep Dish Mac & Cheese PizzaMy Profile

    • amyheight says:

      They absolutely are — dangerously so. :) I like them because they’re easy to make in small batches. Do you have a go-to cookie?

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