Place the walnuts, dates, coconut, and coconut oil in a food processor fitted with the “S” blade. Process for just under a minute, or until the mixture is starting to stick together.
Add the agave nectar and cinnamon. Process quickly (about 10 seconds) to combine. Pulse in the cacao nibs. Roll into 1-inch balls and press down into flat, round cookies.
Store in the fridge until ready to use. Stored in an airtight container in the fridge, the cookies will keep for at least 2 weeks.