In a large bowl beat the vegan butter, organic powdered sugar and the vanilla extract, with a hand mixer, until light and fluffy.
Add the flour, baking soda, baking powder and mix well.
Add the oats and almonds. Mix well.
Shape into little long logs and then place on an ungreased cookie sheet.
After they are placed on the sheet curve them into little crescents.
Bake at 325° for 15 minutes.
Remove from oven and place on wire racks.
With a fine sieve, sprinkle the powdered sugar over the tops while the cookies are still warm.
Let cool completely.
Serve or refrigerate or freeze.