Double Chocolate Pistachio Cookies

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"This is a raw food recipe. No wheat, soy, dairy, or refined sugar. Omit coffee beans if desired."
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1 h 20 m servings 277 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Stir pistachios, flax seed, cocoa powder, and coffee beans together in a bowl.
  2. Blend figs, dates, cinnamon, agave nectar, and strawberry together in a food processor until thoroughly combined.
  3. Stir fruit mixture into pistachio mixture; mix to form a workable dough.
  4. 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.



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