Whisk together the flour, quick oats, baking soda, cinnamon, ginger, nutmeg, salt and xanthan gum if using

https://cookpad.wasmer.app/us/recipes/338049-vickys-gluten-free-flour-mix-4-cakes-cookies

In another bowl, cream together the butter, granulated sugar, brown sugar and vanilla

Add the flour gradually until it's all cut in

Mix in the carrots and pecans then cover the bowl and chill the dough in the fridge for at least 60 minutes, 90 is really best to stop them spreading out so much

Spoon a heaped tablespoon of dough per cookie onto the baking sheets, spacing the cookies at least 2 inches apart. You'll need to do this in batches so leave the unused dough in the fridge until needed

Bake for 15 - 18 minutes then let cool on the tray until you can peel them off the parchment paper

Once cooled, sandwich two cookies together with a buttercream or cream cheese filling. My basic buttercream recipe is 150g butter (I use Vitalite sunflower spread or gold foil Stork brand margarine) to 350g icing / powdered sugar and a dash each of vanilla extract and milk to thin to spreading consistency