1. Mix cream cheese and rice malt syrup until smooth
2. Refridgerate cream cheese mixture for at least 1 hour
3. Preheat oven to 180c
4. Make cookie dough by mixing all cookie ingredients
5. Fold in white chocolate chips until evenly distributed
6. Divide dough into 8 balls and make a well in each ball for the cream cheese filling
7. Spoon 1-1.5 tbsp cream cheese mixture into each dough ball and gently mould dough around the filling
8. Place cookie dough onto a lined baking tray, 5-8cm apart (no need to flatten dough balls as they will flatten when baked)
9. Bake for 10-12min and allow to cool for 10min before moving the cookies onto a cooling rack to cool completely