In a large mixing bowl, combine almond flour, arrowroot powder, baking powder, and salt and mix until evenly combined.
Using the paddle attachment of a stand mixer or using a hand mixer, cream together butter and coconut sugar on medium until light and fluffy (about 2-3 minutes), scraping down the sides and bottom as needed with a silicon spatula.
With mixer on low, add the egg and vanilla extract, increase speed to medium and mix until well combined (about 1 minute).
With mixer on low, slowly add in dry ingredients. Increase speed to medium and mix until well combined (about 2 minutes), scraping down the sides and bottom as needed.
Mix in chocolate chips and macadamia nuts by hand.
Scoop rounded tablespoons of cookie dough onto the lined baking sheet and press them down slightly with the back of a spoon. These cookies don't spread as much as traditional cookies, so pressing them down will help give them that classic cookie aesthetic.
Bake on the center rack for 10-13 minutes or until edges are lightly browned and centers are just set. Be careful not to overcook.
Allow cookies to cool on the baking sheet for 5 minutes before moving to a cooling rack.