Floozie Cookie is a passion project by pastry chef Kimberly Lin who's worked everywhere from Claridge’s and The Savoy to Dominique Ansel Bakery.  Her Market Building bakery serves up vegan stuffed cookies in five flavours and a seasonally changing sixth option.

• Cinnamon Crunch - cookie dough coated with crispy cinnamon crunch stuffed with speculoos cream

• Chocolate Chunk - milk and dark chocolate cookie stuffed with a soft dark chocolate ganache

• Celebration Cake - vanilla cookie stuffed with homemade raspberry jam and coated in sprinkles

• Pecan Pie - butterscotch cookie studded with toasted pecans stuffed with soft date caramel

• PB&J - gluten-free peanut butter cookie stuffed with homemade raspberry jam