Floozie expands range to include non-vegan cookies

This November, Floozie — the Covent Garden stuffed cookie company founded by pastry chef Kimberly Lin — will enter a new chapter with the launch of non-vegan cookies alongside its signature plant-based range.

Since opening in 2020, Floozie has built its reputation on indulgent, 100% vegan cookies, using no dairy as its original “secret ingredient.” Creations like Peanut Butter & Jam and Cinnamon Crunch became instant classics, reflecting both Kimberly’s inventive approach and the growing demand for plant-based indulgence.

However, as the plant-based market continues to evolve, new challenges are emerging for producers. The discontinuation of several high-quality vegan ingredient lines and sharp increases in the cost of plant-based alternatives have made it increasingly difficult for brands like Floozie to innovate at the same pace. Ensuring consistent taste, texture, and quality — hallmarks of the Floozie experience — has become more complex within the current supply landscape.

To remain true to its standards of creativity and quality, Floozie is expanding into the non-vegan category, allowing the team to explore a wider range of ingredients and techniques while maintaining its strong vegan foundation. This move ensures Floozie can continue to deliver premium, flavour-driven cookies without compromise, while also broadening its appeal to a wider audience.

From 3rd November, new seasonal flavours will debut as part of Floozie’s Christmas cookie range, joining existing vegan favourites. Customers can look forward to indulgent combinations including Caramelised White Chocolate, Peanut & Gochujang, and Marshmallow Avalanche. All festive drinks, including Caramel Apple Matcha, Matcha Snowstorm, Mocha Gone Mad, and the vegan Gingerbread Soft Serve, will remain entirely plant-based.

Those wanting to bring a taste of Festive Floozie home can shop a range of non-vegan festive treats online, including Spiced Hot Chocolate Popcorn, Merry Munch Mayhem, and Snowball Cookie Crumbles, also available in-store.

Looking ahead, from 2026, Floozie’s menu will represent a 50/50 balance of vegan and non-vegan cookies, with all beloved vegan classics remaining. All plant-based milks for drinks and shakes will continue to be available in-store, reinforcing Floozie’s commitment to inclusivity and choice.

Kimberly Lin, founder and development chef at Floozie, comments: “This next chapter is about evolution, not departure. The challenges of sourcing quality plant-based ingredients have become very real, and we want to keep delivering the indulgence and innovation our customers expect. Expanding into non-vegan products allows us to continue growing creatively while keeping our vegan roots strong. Ultimately, Floozie has always been about joy and flavour — and that will never change.”