Soft, chewy, eggless cookies with chunks of macadamia nuts throughout.
Preheat your oven to 200°C/400°F, or 180°C/350°F if you're using a fan or convection oven. Line a tray with baking paper or make sure you have a non-stick cookie sheet to hand.
Mix the flax seeds with 1 tablespoon of water in a small bowl or mug. Set it aside for a few minutes to thicken.
In a large bowl, cream together the margarine, caster sugar and brown sugar.
Add the flax seed mixture to the bowl along with the vanilla extract. Mix well.
Now add the flour and mix it in with a wooden spoon until the dough sticks together. Use your hands to press it into a ball of dough. You can add a little more flour if the dough is sticky, or a splash of plant-based milk if it's too dry.
Divide the dough into 16 pieces and roll each piece into a ball. Flatten the balls to around ½ an inch thick and place them on your baking tray. Make sure to leave an inch or two of space between them to allow space for spreading.
Bake for 10 minutes. The cookies will look soft and under-baked at first but will firm up as they cool. Let them cool completely before you remove them from the tray.