Preheat the oven to 350° F / 175° C and line a baking sheet with parchment paper.
Using a food processor, combine the hazelnut meal, maple syrup, dried figs, salt, cacao powder and egg. Mix to produce a sticky cookie dough.
Once fully cooled, store in an airtight container (I store mine in the fridge and find they taste even better the next day). Enjoy!
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