Frequently asked questions

Imagine an extraordinary cookie beginning with locally produced European style butter from Rock Ridge Dairy, Mans local free range eggs, and certified organic flour sourced from The Scottish Mill. The sugar too is certified organic, a less refined cane sugar, adding a more subtle sweetness. The dough is mixed with premium certified organic chocolates, nuts, or pretzels. House-made butter toffee and peanut brittle. Freshly ground spices like certified organic cinnamon, nutmeg, or a hint of sea salt elevate each cookie. In season, you will even find locally-sourced fruits, or herbs. The dough is aged for a minimum of 48 hours, allowing the flavours to develop. The aging process balances the sweetness, and creates a chewy yet deliciously crisp texture on the edges. Each cookie is then hand-formed ensuring that every batch receives the love it deserves. These cookies aren’t just a treat—they are an artisan farm-to-fork cookie, a thoughtful expression of slow baking.

At this time, no cookies on the good cookie menu are gluten free.

Yes.

The Good Cookie abundantly uses peanuts, tree-nuts, flour, dairy and eggs in the kitchen. While, I do have protocols in place to avoid cross contamination please be aware of the risks.

No. Some ingredients, like salt, baking powder, and baking soda, don't have an organic certification. Others may not carry the label, but I trust the farmers who produce them and know they maintain high production standards. At times, I also prefer to support a small local farm over one with industrial-scale organic certification.

If you have a specific ingredient question you can email me at thegoodcookie@gmail.com.

Currently, my products are not available in stores. However, I am exploring new partnerships and expect to have them in place early 2025.