In a large mixing bowl add the vegan butter, maple syrup, and vanilla (if using), mix together well
In a medium-size bowl whisk together the gluten-free flour, Mushroom Immunity powder blend, rolled oats, baking powder, cinnamon, and pumpkin spice or nutmeg
Combine the dry ingredients into the large bowl with the vegan butter and mix together well, then add the grated carrots, milk, and nuts if using. Keep whisking until fully combined
Place the mixture in the fridge for 20 minutes. Preheat oven to 425 degrees Fahrenheit or 218 celsius and line a baking sheet with parchment paper
Take a tbsp sized amount of the mixture and form a ball with your hand then place it on the baking sheet lightly pressing down to flatten a bit. Repeat, making sure to leave about a two-inch space between each cookie. Place in oven and bake for 12-14 minutes. Remove from oven and let cool and harden up a bit, at least 10 minutes
Once cooled if you are adding frosting, place a generous dollop size amount on the flat side of the cookie then place another cookie on top. Repeat.
Enjoy your delicious vegan carrot cake cookie sandwiches with Mushroom Immunity blend!