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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a small bowl, mix the flaxseed and water. Let sit for 5 to 10 minutes to thicken into a flax egg.
In another bowl, gently warm the coconut manna until soft and creamy. Place the jar in warm water if needed.
In a mixing bowl, whisk together the softened coconut manna, coconut sugar, maple syrup, flax egg, and vanilla extract until smooth and well combined.
Add oat flour, baking soda, baking powder, and salt. Stir until fully combined. The dough will be slightly sticky but firm.
Fold in chopped macadamia nuts and white chocolate pieces, ensuring even distribution.
Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet and gently flatten each one.
Bake for 10 to 12 minutes until the edges are golden. Cool on the baking sheet for 5 minutes before transferring to a cooling rack.