Lightly roast the nuts in a 300°F on a sheet pan for 5 minutes, then cool and process then fine in a food processor

Turn the oven up to 350F while you make the cookie dough

Cream the vegan butter with sugar just to combine well, this is one recipe where you do not want it to light & fluffy

Then add the vanilla extract.

Scrape the bottom and sides of the bowl for an even mix, then add the sifted flour all at once and mix just until combined

Add the cooled chopped nuts and mix well.

Scoop the cookies with a #100 cookie scoop onto a parchment lined sheet pan spaced approximately 1" apart and bake in a preheated 350°F oven for approximately 20 minutes or light golden browned.

Let cool for just a couple minuted then toss them gently into the confectioners sugar

Shake off the excess, return the to the sheet pan and then sprinkle them with additional powdered sugar