White chocolate chip and macadamia nut cookies without eggs, dairy or gluten.
Preheat your oven to 200°C/400°F (or 180°C/350°F if you're using a fan or convection oven). Have a non-stick cookie sheet or two to hand, or line a large tray with baking paper.
Mix the ground flax seeds with 1 tablespoon of water and set aside to thicken.
In a large bowl, cream together the margarine, caster sugar and brown sugar. Add in the flax seed mixture along with the vanilla extract and mix well.
Next, add in the flour and mix until it starts to stick together. Then use your hands to press it into a dough. If the dough is too sticky, you can add more flour.
Gently knead the macadamia nuts and white chocolate chips into the dough.
Divide the dough into 8 equal-sized pieces and roll each piece into a ball. Flatten the balls to around ½ an inch thick and place them onto the baking tray. Leave around 2-3 inches of space between each one to allow for spreading.
Bake for 12 minutes and leave them to cool completely on the baking tray before removing them. They will look under-baked when they first come out of the oven but will firm up as they cool.