1 cup vegan buttery spread (at room temp.)
1 1/2 cups white sugar
3/4 cup walnuts
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup flour
1 cup quick cooking rolled oats
Preheat oven to 350 Fahrenheit.
In a food processor, combine buttery spread, sugar and nuts. Process until all nuts are small and mixture is light and fluffy. **
Add salt and soda to wet mixture. Stir to combine.
Add flour and oatmeal alternately in 1/2 cup increments (e.g., 1/2 cup flour, 1/2 cup oatmeal, etc.). The final mixture will be fairly dry but not quite crumbly.
Scoop out large balls of the dough (slightly larger than a golf ball) and form into a ball with your fingers.
Place on cookie sheet and bake for 18-20 minutes or until just beginning to brown.
Let cool at LEAST 5 minutes until transferring to a cooling rack. The cookies are quite crumbly and will fall apart easily while they are still hot.
**Alternatively, simply grind nuts in blender or food processor then use a hand or stand mixer.