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.
