Preheat the oven to 350F. Line two medium baking sheets with parchment paper. Set aside.In a food processor fitted with an S blade, process the pistachio nutmeats into a rough flour.Add the almond meal, baking powder, and baking soda and pulse to combine.Add half of the pitted dates and process until your mix is sandy. Add the second half of the dates and process for about 30 seconds until you have an even mix and the dates have broken down into the flour.In a separate medium bowl, combine the melted coconut oil, egg, vanilla, and vinegar, stirring with a fork to break the yolk and meld everything loosely together.Add the wet mix to the food processor and blend until you have a sticky dough.Scrape the dough out into a medium mixing bowl and fold in the pistachios, chopped chocolate, goji berries, and cacao nibs.Scoop out tablespoon-sized amounts of the dough, roll the dough into balls and place the balls about 2 inches apart on the parchment lined baking sheets. Using either your palm or a fork, flatten the dough balls gently to about 1 inch thick. The mix is very sticky; keep a wet paper towel around to wipe off your hands so that you can flatten the dough with your hands more easily as you go. If you're flattening the balls with a fork (creating a ridged pattern), dip in water and wipe the fork off occasionally to make the process easier.Bake for 8 minutes on the center rack, one tray of cookies at a time.Let cool 5 minutes before digging in.Cookies can be frozen in a ziplock bag for up to 4 weeks, or refrigerated in a sealed container for up to a week.