Frequently asked

Every cookie is baked fresh to order in our Mona Vale kitchen. Nothing sits on a shelf — your batch goes from oven to box to courier within 48 hours of dispatch.

Yes — and we love it when you do, especially for events or big orders. There's no maximum lead time. Just leave a note at checkout with the date you need them by and we'll plan the bake.

Get in touch as soon as you can at orders@goodbatchco.com. We can usually update or cancel anything that hasn't started baking yet. Once we've started, we're committed to the batch.

All major credit and debit cards, Apple Pay, Google Pay, Shop Pay and PayPal. Everything is processed securely through Shopify.

Yes — digital gift cards in $25, $50, $100 and $200 amounts. They're delivered by email straight to the recipient and never expire.

We deliver Australia-wide. We don't ship internationally — fresh cookies and long flights don't mix.

Standard delivery is $11 (2–5 business days). Express is $15 (1–3 business days). All orders over $100 ship free.

Orders placed before 12pm Monday–Thursday are baked the next day and dispatched within 48 hours. Orders after 12pm Thursday or over the weekend go out the following Monday.

Absolutely. We're at 9A Waratah Street, Mona Vale. Just leave a note at checkout that you'd like to pick up and we'll have your order ready during café hours (Mon–Fri 6:30am–4:30pm, Sat 7am–2pm, Sun 7am–1pm).

Email us at orders@goodbatchco.com within 48 hours with your order number and a photo. We'll send a replacement or refund the affected items — your call.

Not through standard ordering, but if you're in Sydney's Northern Beaches and need cookies urgently, get in touch — we'll do what we can.

Real butter, real ingredients, no artificial flavours or preservatives. Each cookie has a full ingredient and allergen list on its product page.

Yes — we have a small range of gluten free cookies (Choc Chip, Nutella, Peanut Butter, Brownie). They're baked in our GF-safe area using gluten free flour. We can't guarantee zero cross-contact since we share a kitchen with our wheat-based cookies, so if you have coeliac disease, please email us first.

Not yet — everything in our current range contains dairy and eggs. Vegan options are on the horizon. Sign up to our mailing list and we'll let you know when they land.

Several of our cookies don't contain nuts (Classic Choc Chip, Triple Choc, Oreo, Choc Chip Crunch, Red Velvet, Biscoff). However, our kitchen handles nuts daily, so we can't guarantee zero cross-contact. If you have a severe nut allergy please email us before ordering.

Our signature cookies are big — roughly 120g each, hand-rolled, generous. Two cookies are a proper share-with-someone situation. Our muffins are café-sized (around 120g, domed). The banana bread is sold as a slice or a whole loaf (~1.2kg, yields 10 slices).

Best eaten within 3–5 days of arrival. They're baked fresh and we don't use preservatives, so the sooner the better. See storage tips below if you want to keep them longer.

Yes — birthdays, office orders, weddings, school events, baby showers, anything that needs a serious cookie moment. Head to our corporate catering page for details and an enquiry form.

For larger custom orders (50+ cookies), we can usually accommodate flavour requests or branded packaging. Email us at orders@goodbatchco.com with what you have in mind.

Yes — we currently supply cafés across the Northern Beaches and beyond. Head to our wholesale page for our trade list and to get set up as a stockist.

For event catering, our minimum is 24 cookies. For custom flavours or branded orders, we typically start at 50 cookies. Get in touch and we'll work it out.

Keep them in an airtight container at room temperature. They'll stay fresh for 3–5 days. Avoid the fridge — it dries them out.

Yes — wrap individually in cling film or pop them in a freezer-safe bag and they'll keep for up to 2 months. Thaw at room temperature for 30 minutes before eating.

Pop them in the oven at 150°C for 3–4 minutes (or microwave for 10–15 seconds) and you'll get that fresh-from-the-oven moment back. Especially good for the Nutella and Biscoff ones — gooey centres make a comeback.