Chocolate Chip-Mucuna Bean Happiness Cookies

I used regular wheat flour in this recipe, but you can easily make these cookies gluten-free if needed. For example, since the majority of wheat flour in the US is brominated, you may choose to use alternatives even if you don’t have a sensitivity to wheat. Or maybe you’re avoiding wheat for other reasons! Whatever the reason, here are the best substitutes you can use:

  • 1 cup rice flour + 1/2 cup arrowroot starch
  • 1 cup oat flour + 2 tbsp arrowroot starch

The chocolate nibs and mucuna bean powder can also be eliminated without issue. They will not affect the consistency of the recipe. Mucuna pruriens is a bean that helps the body naturally produce more dopamine, which is why I like to call these “happiness” cookies! Lord knows a lot of us like to eat when we’re stressed or feeling down, so a dose of mucuna in these cookies is perfect. Without the chocolate nibs, these can be considered similar to sugar cookies.

Chocolate Chip-Mucuna Bean Happiness Cookies

Yield: 24-36 cookies

Chocolate Chip-Mucuna Bean Happiness Cookies


  • 1 cup whole wheat flour **(SEE ABOVE)
  • 2 cups dried coconut, finely grated (place shreds in a food processor or blender)
  • 2 tbsp Mucuna pruriens powder
  • 1/2 tsp Himalayan pink sea salt (add more to taste, if desired)
  • 1 tsp vanilla extract
  • 1 tbsp monk fruit powder (if your monk fruit is highly concentrated, you may be able to use less, such as 1 tsp or 2 tsp... always do a taste test since every monk fruit brand is different).
  • 1 tsp baking soda
  • Juice of 1 Key lime (approximately 1 tbsp of juice)
  • 1/2 cup cacao nibs
  • 2-3 pears, pureed
  • 1/3 cup coconut oil + extra for greasing


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix all the dry ingredients in a large bowl (flour, coconut, cacao nibs, salt, baking soda, salt, and Mucuna pruriens) . If you need to pulse the shredded coconut, do so now before adding it to the bowl (it should be similar to a flour consistency, but DO NOT use coconut flour for this recipe).
  3. Puree the pears in a blender or food processor (you may also use apples instead of pears, if you prefer, but I have a family member with an apple allergy so I prefer pears).
  4. Add the liquid ingredients to the pears. This includes vanilla extract, lime juice, and coconut oil. Blend well, then add to the dry ingredients and incorporate using a spoon.
  5. If making bar cookies, lightly grease a 9x13 pan with coconut oil and press the dough into the pan, making sure that it's evenly pressed. If making round cookies, roll and then press each individual cookie and place on a parchment-paper lined baking sheet. You will not need more than 3/4 of an inch between each cookie, since these cookies do not spread much.
  6. Place the baking sheet/pan in the oven for 20 minutes, or until the cookies are lightly browned. When in doubt, take a little piece off the side to check. The cookies should be soft, but not wet (like the dough).
  7. Allow the cookies to cool after removing from the oven, and then serve! They may be refrigerated for up to 1 week (do not leave out of the fridge if you plan to keep them, since the fruit in these cookies requires proper proper care)
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