In a large bowl, combine the oats and salt, then sift in the powdered sugar and cocoa powder. Add the margarine and use a pastry cutter or a large ford to combine with dry ingredients, mashing to form a crumbly mixture. Pour in the non-dairy milk and vanilla, stirring with a rubber spatula to form a thick, sticky dough.
2
Spread out the chopped nuts on a large plate. For each cookie scoop a generous tablespoon of dough, drop directly into the coating, roll to cover completely, and then briefly roll between your palms to form a smooth ball. Repeat with the remaining dough. If desired, chill the cookie balls for at least 30 minutes prior to serving to allow flavors and textures to meld a bit. Store in a tightly covered container in the refrigerator until ready to serve.
