Preheat the oven to 350°F (175°C); once heated, you can toast your raw macadamias in it for 4-6 minutes, to bring out more of the nutty flavor.
Then combine all the dry ingredients except the vanilla powder in a bowl and set aside.
Whisk together the eggs, oil, and vanilla in a separate bowl, then add them to the dry ingredients' blend and quickly mix well. Don't add any extra liquid, even if the dough seems very thick; just mix it with your fingers.
Add in the chocolate chips & macadamias (once cool, if toasting) and blend well.
Form 16 cookies of roughly two tablespoons each, and place them on parchment-lined baking sheets, each spaced at least one inch apart.
Bake the cookies for 13-15 minutes, until they no longer look doughy in the middle and the edges are just starting to brown.
Let the cookies cool on the sheets for at least 5 minutes before enjoying; this allows the psyllium husk to finish setting. Enjoy them while still warm!