In a small bowl, combine the ground flaxseed with water to create a flaxseed egg. Allow it to sit for a few minutes until it thickens.

In a large bowl, whisk together the all-purpose flour, maple crystals, cornstarch, and baking soda.

In another bowl, mix the flaxseed egg, vanilla extract, Wilderness Poets Maple Macadamia Nut SPiN Nut Milk Concentrate, and water.

Add the wet ingredients to the dry ingredients, stirring until a soft cookie dough forms.

Gently fold in the chopped raw macadamia nuts and vegan white chocolate chips until evenly distributed throughout the dough.

The cookie dough needs to chill for about 30 minutes to help control the spread. Chill in the fridge until firm for best results.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving enough space between each cookie.

You can add a couple of vegan white chocolate chips and macadamia nuts to the top of the cookie dough balls. This will ensure that they will look their best after baking.

Bake in the preheated oven for 12-15 minutes or until the edges are golden brown. The centers may appear slightly undercooked but will firm up as they cool.

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Once cooled, indulge in the delightful combination of crunchy macadamia nuts and creamy white chocolate in every heavenly bite!