Melt butter and set aside to cool.
In a medium bowl, combine almond flour, arrowroot powder, white chocolate chunks, macadamia nuts, cream of tartar and baking soda.
Add egg, maple syrup, vanilla and butter to the bowl and stir until thoroughly combined.
Place dough in the fridge to chill for 20 minutes. While it's chilling, preheat the oven to 325°F and line a cookie sheet with parchment paper.
When the dough is ready, scoop out a heaping tablespoon and roll the dough into a ball. It will be stick but should be firm enough to roll. Press it flat onto a baking sheet and repeat the process until all the dough is used.
Bake at 325°F for 15-20 minutes, depending on how chewy/crisp you prefer your cookies. Enjoy!