- 1/4 cup ground pistachios
- 2 tablespoons ground flax seed
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons finely ground coffee beans (optional)
- 3 dried figs, stems removed, cut in quarters
- 3 dates, pitted and chopped
- 2 teaspoons ground cinnamon
- 1 tablespoon agave nectar
- 1 fresh strawberry
- Stir pistachios, flax seed, cocoa powder, and coffee beans together in a bowl.
- Blend figs, dates, cinnamon, agave nectar, and strawberry together in a food processor until thoroughly combined.
- Stir fruit mixture into pistachio mixture; mix to form a workable dough.
- Divide dough in half and pat each half into a flat cookie shape. Place cookies on a plate and refrigerate for 1 hour, flipping cookies after 30 minutes.