In April 2020 Chef Kimberly Lin noticed a gap in the vegan treat market: drool-worthy, craveable desserts.
Kimberly Lin opened her Floozie Cookies storefront earlier this year.
“There’s a lot of cookies around, but if they’re plant-based, sometimes they tend to be really healthy, or not really indulgent,” Lin, founder of London’s Floozie Cookies, said. So, she set out to create a few vegan stuffed cookie flavors to fill that gap.
Lin is a Canadian-born chef who has lived in London for more than 15 years. By September of 2020, she opened her first pop-up shop in Covent Gardens in London. Brick-and-mortar stores followed this year, two in London and one in Dubai. This month, Lin announced plans to expand via franchising in the United States, starting with the West Coast, Chicago and New York.
The total investment to open a Floozie Cookies ranges from $195,000 to $464,000, which includes $35,000 paid to the franchisor.
Floozie offers five regular stuffed flavors, with fillings such as chocolate ganache, caramel or jam, as well as a rotating seasonal flavor.
Floozie Cookies offers five regular flavors, including a gluten-free option pictured here, with a peanut butter cookie filled with raspberry jam and topped with icing and toasted peanuts.
Though she no longer follows a plant-based diet, the vegan and vegetarian foods craze doesn’t have an end in sight, Lin said. With more accessibility to plant-based foods in stores and in restaurants, Lin sees the trend increasing in popularity.