We believe great tasting plant based foods are the future for a healthier life and a healthier planet! Last April, Philadelphia-based family-owned tahini brand Soom launched an allergen-friendly vegan chocolate spread made with sesame seeds instead of hazelnuts. Brit + Co author Nicole Perry described the treat as a “more grown-up chocolate spread” that doesn’t venture into too-sweet territory. It also caught the attention of vegan actor Alicia Silverstone.

There are so many products on the market that are ‘accidentally dairy-free’, or products that you would have thought DEFINITELY contain dairy. We’re sure you will be happily surprised by some of these!Plain flour : As this is a cookie recipe and doesn’t need any raising agents, plain / all purpose flour is best! It makes for a delicious, buttery cookie!

Roll out the dough on a heavily floured worktop. Use a pumpkin shaped cookie cutter to chomp out shapes and place on a lined baking tray. Sugar : The sugar helps to sweeten the cookie. You also want to use the sugar, mixed with the pumpkin spice for the pumpkin sugar coating. Use a fine, white caster sugar.

Bake in the middle of the oven for 12-15 minutes until golden brown at the edges. You can even turn the tray half way through to ensure an even baking.