Double Chocolate Pistachio Cookies

¼ cup ground pistachios

2 tablespoons ground flax seed

1 tablespoon unsweetened cocoa powder

2 teaspoons finely ground coffee beans

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.