Preheat the oven to 325°.
In the food processor fitted with the metal blades, put in the eggs, vanilla extract, water, heavy cream, baking powder and xanthan gum. Blend on medium speed for about 10-15 seconds.
Add the Baking Blend to the wet ingredients in the food processor. Process on medium speed until the Baking Blend is completely incorporated.
In the stand mixer fitted with the paddle attachment, put in the butter and Gentle Sweet. Cream the two together until completely combined and the butter is smooth and free of chunks.
Add the mixture from the food processor into the stand mixer and mix on medium speed until they are completely combined. Scrape the bowl and paddle down and mix one more time.
Roughly chop the macadamia nuts until you have the size you prefer. Remove the bowl from the mixer and add the chocolate chips and nuts to the dough. Stir them in until they are evenly distributed.
Line your cookie sheet with parchment paper. Use the cookie scoop to scoop the cookies on to the cookie sheet. These cookies do very little spreading so you can load up a cookie sheet and bake a lot of them at once! They only need about an inch or so between them.
This step is optional but because the cookies don't spread much I like to smash them down a bit to make them resemble cookies rather than a scoop of ice cream. I accomplish this by melting a little butter and dipping the back of a spoon in it so the cookie doesn't stick to the spoon. I dip in between each cookie. (For an easier hack, check out pro-tip 3 above! P.S. You’re Welcome LOL!)
Place the cookies on the middle rack of the oven and bake at 325° for 30 mins.
The tops won't look or feel done but I promise they are. You'll notice the bottoms starting to turn a delicious golden brown. Move them onto a cooling rack and allow to cool completely.
Store the cookies in an airtight container in the fridge. There are very few preservatives in these cookies so you will want them in the fridge to avoid mold.