Preheat oven to 350F, line two large baking sheets with parchment paper, set aside.

In a medium bowl add both flours, baking soda, and salt. Whisk together until combined, set aside.

In a large bowl using whisk, or paddle attachment of stand mixer, mix together macadamia nut oil, and sugars, until light and fluffy, about 1-2 minutes. Add in egg, vanilla extract, and almond extract until combined.

Add in dry ingredients slowly, on low-medium speed until dough comes together (or stir with spoon). Using large wooden spoon, stir in macadamia nuts and white chocolate chips. Dough should feel slightly soft, but like standard cookie dough texture. If dough feels very stick, add 2 more TBS of flour, and you can also chill in fridge for 30 minutes.

Using large cookie scoop (or rounded tablespoon) scoop dough balls and place on prepared cookie sheets, leaving about 3-4 inches of room between–I like to space my cookie dough in alternating rows of 2 and 3, to make sure there is enough room for the cookies to spread a little.

Bake cookies for 8-9 minutes. Allow cookies to cool on baking sheet for 1 minute before transferring to wire rack to cool completely.--To keep cookies chewy, don't bake longer than 8 minutes. Even if they look a little underdone, they will set upon cooling. If you prefer a crispier cookie, bake an extra 1-2 minutes.