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1
Preheat oven to 350 F.
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2
In a mixing bowl, stir and combine the oats, whole wheat flour, all-purpose flour and salt. Set aside.
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3
Place the coconut oil in a heat-safe bowl and microwave until the oil has completely melted into liquid form, about 20-25 seconds.
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4
To a second large mixing bowl, add the melted coconut oil, non-fat yogurt, eggs, sugar and vanilla extract. Whisk until well combined.
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5
Add the oat mixture into the oil mixture and carefully stir until just combined.
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6
Carefully fold in the white chocolate chunks, coconut flakes and macadamia nuts.
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7
Cover 2 baking sheets with parchment paper. Scoop batter by heaping tablespoons onto parchment, spacing them about 2 inches apart. Batter should flatten and spread out on the baking sheet to form a cookie shape. If it does not, use your hands to form a rounded, flat cookie shape (batter will flatten and spread only minimally during baking).
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8
Bake for about 11-14 minutes, or just until bottom edges begin to turn lightly golden. Remove pans from oven and set on a rack. Allow cookies to cool slightly and serve.
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9
Storage: Cookies will keep for several days at room temperature if stored in an airtight container in a cool, shaded, dry location.
