Vegan Cinnamon Swirl Cookie Sandwich – Cinnamon And Cream

Our VG Cinnamon Swirl Cookie Sandwich is fully plant-based — no dairy, no eggs. The cinnamon swirl cookie is made with fortified wheat flour (calcium carbonate, iron, niacin, thiamin), dairy-free cake margarine (palm and rapeseed vegetable oil), light brown sugar (cane molasses), soya drink (water, soya bean 8%, tricalcium phosphate, stabiliser, vitamins B12 and D2), dark brown sugar, golden syrup, cornflour, ground cinnamon, vanilla flavouring, and baking powder. A cinnamon butter swirl — made with cake margarine, dark brown sugar, and ground cinnamon — is baked through the centre of each cookie. The cream cheese-flavoured vegan buttercream is made with icing sugar, vegetable shortening (palm and rapeseed oil), and a dairy-free cream cheese flavouring (natural flavouring, lactic acid — no actual dairy). Finished with a simple white icing drizzle made with icing sugar and water. Allergens: Contains wheat (gluten) and soya. Made in a kitchen that also handles dairy, eggs, and nuts — cross-contamination cannot be guaranteed. Vegan recipe. May contain: peanuts, almonds, hazelnuts, walnuts, cashews, pecans, brazil nuts, pistachios, and macadamia nuts. Storage and care: Individually heat-sealed in a recyclable bag. Best enjoyed within 14 days of dispatch. Suitable for home freezing — defrost at room temperature for 1–2 hours before eating.

Each cookie sandwich: approximately 8cm diameter, 3cm height. Weight: approximately 160g. Dispatched via Royal Mail Tracked 24 in protective postal packaging.