Preheat oven to 150°C and line a baking tray with baking paper.
In a high speed blender, blend the granulated sugar with the corn starch extremely well until if forms an icing sugar consistency. Pour into a bowl and set aside.
In the blender, place the almonds and blend well until it forms a flour like consistency.
Combine the oat flour, blended almond flour, cocoa, salt and blended sugar mixture in a bowl.
Mix in the buttery spread, milk and vanilla extract. I like to mix it with my hands as I find it gives the cookie a crumbly texture.
Roll into small balls (roughly 2cm) then press down slightly with a fork or shape into crescent shapes.
Place in oven and bake for 15 mins at 150°C until golden brown.
Once ready and cooled, dust with additional powdered sugar (granulated sugar of choice places in blender)