Chop the Macadamia Nuts (1 cup).
Preheat the oven to 350 degrees F (180 degrees C). Line three cookie sheets with parchment paper (be sure to use parchment paper and not wax paper).
Measure out the All-Purpose Flour (1 3/4 cup) and sift into a medium bowl using a mesh strainer or sifter. Add Baking Soda (1 teaspoon), Baking Powder (1/2 teaspoon) and Salt (1/2 teaspoon) whisk well to combine.
Measure out the Old Fashioned Rolled Oats (2 cup), then pulse in a food processor 4-5 times to reduce their size. Stir the oats into flour mixture, set aside.
In a separate bowl, combine Brown Sugar (3/4 cup), Granulated Sugar (2/3 cup), Canola Oil (2/3 cup), Unsweetened Rice Milk (1/2 cup), Ground Flaxseed (1 tablespoon), and Vanilla Extract (1 teaspoon).
Add flour mixture to the wet in two batches and mix by hand using a rubber spatula. Fold in Vegan White Chocolate Chips (3/4 cup), Macadamia Nuts and Sweetened Coconut Flakes (3/4 cup). Mix all the ingredients well.
Scoop out about 3 tablespoon of dough per cookie onto the parchment lined cookie sheets.
Use wet hands to flatten each cookie slightly, and then bake at 350 degrees F (180 degrees C) for 14-16 minutes.
Allow to cool for about 10 minutes the remove to a cooling rack.