Homemade garlic confit is buttery, rich, and garlicky—but a delicious mellow kind of garlicky without the sharpness of fresh garlic. It’s the ultimate condiment for garlic lovers!
Garlic confit—pronounced con-fee—is a fancy condiment perfect for adding to a vegan charcuterie board or spreading onto crusty bread. If you love how roasting garlic caramelizes and tenderises the cloves, transforming their flavour from sharp to mellow, you are going to love this recipe for homemade garlic confit.
And just like roasted garlic , it’s super easy to make garlic confit. All you need to do is slow-cook whole, peeled cloves of garlic in oil until they’re soft and tender. The oil is infused with garlicky flavour, while the cloves are so soft and creamy, you can spread them onto toast like butter.
Why You’ll Love This Garlic Confit Recipe
Here’s what makes this garlic confit a standout:
- Bold garlic flavor . If you love garlic, it doesn’t get any better than this. The slow-cooking process cuts that raw garlic heat, leaving behind irresistible savoury flavour.
- Versatile . You can spread garlic confit on toast, mix it into pasta or risotto, add it to salad dressings or marinades, or simply use it as a spread or dip for crusty bread.
- Easy to make . Despite its fancy French name, garlic confit is surprisingly easy to make at home. All you need is garlic cloves, olive oil, and some patience while it cooks.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Garlic – You’ll need whole heads of garlic for this recipe, but don’t worry—the cooking process removes their bite.
- Herbs – Optional, but they’ll add another dimension to your garlic confit. I like to use rosemary or thyme.
- Oil – Olive oil is the classic choice, but avocado or grapeseed oil are fine too.
What Is the Easiest Way to Peel Garlic Cloves?
I like to shake garlic cloves in a jar to help to loosen the skins before peeling them. Another method is to place a clove of garlic on a cutting board and use the flat side of a large knife to press down firmly on the clove, breaking the skin and loosening it. You can then easily peel off the skin with your fingers.
How to Make Garlic Confit
Making garlic confit is simple—the hardest part is prepping the garlic! Here’s what you’ll need to do.
- Prepare . Separate and peel all of the garlic cloves.
- Combine . Place the cloves in a small pan with the herbs, if you’re using them. Pour in enough oil to cover the cloves completely.
- Simmer . Set your pan on the stovetop over medium heat, until small bubbles form around the garlic. Reduce to a slow simmer and continue to cook for 30 minutes, stirring occasionally.
- Cool . Remove the pan from the heat and allow the oil to cool completely. The garlic will deepen in colour. Remove the herbs before storing.
Tips for Success
Follow these pointers for a perfect batch of garlic confit:
- Use good quality garlic . The flavour of your confit will largely depend on the quality of the garlic you use. Look for fresh, firm heads of garlic without any green sprouts.
- Don’t skimp on the oil . Make sure to use enough oil to completely cover the garlic cloves in the pan. Not only is this necessary for cooking the cloves, it also makes the most divine garlic-infused oil for dipping bread and drizzling on roasted vegetables !
- Adjust the heat as needed . All stoves are different! Watch the oil to ensure it doesn’t come to a boil or begin to fry the garlic. You want low, slow cooking here.
How to Use Garlic Confit
Once you have a jar of garlic confit in your fridge, the possibilities are endless! Here are just a few ways you can use your delicious homemade condiment:
- Spread 2-3 cloves of garlic confit over sourdough toast, then top with flaky sea salt.
- Mash the cloves into vegan butter , then use it the mixture to make garlic bread .
- Toss it with pasta, along with vegan Parmesan cheese and air fryer green beans .
- Spoon it over a bowl of mashed potatoes just before serving for a gourmet touch.
- Use it as a base for salad dressings or marinades.
How to Store
Refrigerate the garlic in the oil in a clean tight jar for around 2 weeks, ensuring that the garlic is completely covered with the oil. It’s important to have proper storage of the garlic and oil to prevent botulism.
Can I Freeze This Recipe?
Yes, you can freeze garlic confit for up to 3 months in an airtight container. Let it thaw in the refrigerator before using it.
More Recipes for Garlic Lovers
- Lemon Garlic Grilled Zucchini
- Air Fryer Roasted Garlic
- Vegan Garlic Naan
- Creamy Garlic Mushroom Pasta
- Garlic and Rosemary Focaccia Bread
- Vegan Garlic Alfredo Pasta
Ingredients
- 2-3 heads of garlic , with cloves peeled
- Herbs of choice , optional such as rosemary or thyme
- Avocado Oil, Olive Oil or Grapeseed Oil
Instructions
- Separate your garlic cloves and peel all of your garlic cloves. I like to shake mine in a jar which helps to loosen up the dry skins around the cloves.
- Add cloves to a small pan alongside any herbs. Pour over your oil, pouring enough to cover the cloves completely.
- Place your pan on a stovetop and bring to a medium heat, until small bubbles form around the garlic. Reduce to a very small simmer and let simmer for 30 minutes. Feel free to stir occasionally, and watch the oil to ensure it doesn’t raise to a frying temperature.
- Remove from heat and allow the oil to cool completely. The garlic will deepen even further in colour during this time to a golden colour. Strain off the herbs and store your garlic in the oil in a clean tight jar in the fridge for around 2 weeks, ensuring that the garlic is completely covered in the oil. It’s important to have proper storage of the garlic and the oil to prevent botulism.
- Serving suggestion for garlic confit on toast : spray or brush a pan with oil and bring to a medium heat. Add in a slice of sourdough and crisp up both sides.
- Remove from heat, and spread 2-3 cloves of garlic confit over the toast. Using your knife, spread to cover. Top with some flaky sea salt, cut in half, and enjoy!
Notes
Garlic Confit
Ingredients
- 2-3 heads of garlic with cloves peeled
- Herbs of choice optional such as rosemary or thyme
- Avocado Oil, Olive Oil or Grapeseed Oil
Instructions
- Separate your garlic cloves and peel all of your garlic cloves. I like to shake mine in a jar which helps to loosen up the dry skins around the cloves.
- Add cloves to a small pan alongside any herbs. Pour over your oil, pouring enough to cover the cloves completely.
- Place your pan on a stovetop and bring to a medium heat, until small bubbles form around the garlic. Reduce to a very small simmer and let simmer for 30 minutes. Feel free to stir occasionally, and watch the oil to ensure it doesn’t raise to a frying temperature.
- Remove from heat and allow the oil to cool completely. The garlic will deepen even further in colour during this time to a golden colour. Strain off the herbs and store your garlic in the oil in a clean tight jar in the fridge for around 2 weeks, ensuring that the garlic is completely covered in the oil. It’s important to have proper storage of the garlic and the oil to prevent botulism.
- Serving suggestion for garlic confit on toast : spray or brush a pan with oil and bring to a medium heat. Add in a slice of sourdough and crisp up both sides.
- Remove from heat, and spread 2-3 cloves of garlic confit over the toast. Using your knife, spread to cover. Top with some flaky sea salt, cut in half, and enjoy!
Video
Notes
Nutrition
Garlic Confit https://jessicainthekitchen.com/garlic-confit/ November 13, 2023
If you like edible cookie dough, you’ll love this protein cookie dough recipe! It has the flavour of chocolate chip cookie dough, with a protein boost to make it extra satisfying. You’ll want to eat it all day long!
While there are many vegan protein sources , sometimes you want something a little more fun than chickpeas or tofu. For those times, there’s protein cookie dough.
Friends, this recipe is a game-changer. It’s the perfect combination of sweet, salty, and satisfying. Plus, with the added protein boost, it can serve as a great post-workout snack or afternoon pick-me-up.
So what makes this protein cookie dough so special? First, it’s made with almond flour instead of regular flour to keep it gluten-free and add some healthy fats. Then, instead of using traditional sugar, we sweeten the dough with maple syrup, giving it a more natural sweetness.
But let’s not forget about the star ingredient: protein powder. You can use your favourite brand and flavour to customize this recipe to your liking, although I use vanilla in the recipe below for classic chocolate chip cookie dough. The possibilities are endless!
Why You’ll Love This Protein Cookie Dough Recipe
Here’s what makes protein cookie dough a favourite:
- A delicious way to work protein into your day . Let’s be honest: a lot of store-bought protein snacks taste terrible. (Sorry, it’s true!) But this protein cookie dough is legitimately tasty, so you’ll actually look forward to eating it.
- Safe to eat . Even vegan cookie dough isn’t safe to snack on since it’s made with flour, which can contain pathogens before it’s baked or cooked. My protein cookie dough recipe is made with almond flour and oat flour instead, so you can eat it raw without any worries.
- Totally customizable . You can use whatever type of protein powder you’d like to make this recipe your own. You can also add different mix-ins like chopped nuts, dried fruit, or even sprinkles for a fun twist.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Fine almond flour – Don’t use almond meal, which is more coarsely ground.
- Plant-based vanilla protein powder – Any variety you like or have on hand will work in this recipe.
- Oat flour – You can make your own by grinding old-fashioned oats in a blender or food processor.
- Ground cinnamon
- Salt
- Peanut butter – Use sunflower seed butter if you have a peanut allergy.
- Maple syrup – Or your sweetener of choice. Date syrup would also work well.
- Semisweet chocolate chips
- Plant-based milk – Almond, coconut, or any other type.
Which Plant Milk Has the Most Protein?
Soy milk is the clear winner when it comes to protein content with 7 grams per cup, which means using soy milk in this recipe will boost the protein in the cookie dough even further.
How to Make Protein Cookie Dough
Ready to get started? Here’s what you’ll need to do:
- Mix the dry ingredients . Whisk the almond flour, protein powder, oat flour, salt, and cinnamon in a medium bowl.
- Mix the wet ingredients . In a separate bowl, stir together the peanut butter and maple syrup.
- Finish the dough . Stir the dry ingredients into the peanut butter and maple syrup mixture. Fold in the chocolate chips, then thin with the plant-based milk, if needed. Eat right away or store for later.
Tips for Success
Follow these tips for perfect protein cookie dough:
- Use room temperature ingredients . Make sure your peanut butter and maple syrup are at room temperature or slightly warmed to make mixing easier. You can heat the peanut butter in the microwave for 20 seconds if needed.
- Keep the proportions the same . You can switch up this protein cookie dough with your favourite mix-ins, but keep the ratio of mix-ins to dough the same. This means you shouldn’t use more than 1/2 cup total of mix-ins.
- Adjust as needed . Add more plant milk to make the dough thinner, or add more oat or almond flour if you want a thicker dough.
Variations
There’s a lot of room to get creative with this recipe! You can make protein cookie dough inspired by any of your favourite cookies, whether it’s White Chocolate Macadamia Nut Cookies or Chewy Trail Mix Cookies . Just swap out the protein powder flavour and mix-ins to match your desired cookie flavour.
Serving Suggestions
You can use this protein cookie dough any way you use regular edible cookie dough . Roll it into little balls to add to an ice cream sundae, sandwich it between two cookies for a protein-packed cookie sandwich, or just eat it straight out of the bowl with a spoon.
How to Store
Store protein cookie dough in an airtight container in the refrigerator for up to 5 days.
Can I Freeze This Recipe?
Yes, you can freeze protein cookie dough for up to 3 months. Store it in an airtight container or freezer bag and thaw it in the fridge before enjoying.
More High Protein Recipes
- High-Protein Overnight Oats
- Vegan Fajita Bowls
- Vegan Chicken
- Lemon Pepper Tofu
Ingredients
- 1 cup fine almond flour , 95g
- ¼ cup plant based vanilla protein powder , 30g
- ¼ cup oat flour , 30g
- ¼ teaspoon cinnamon powder
- ¼ teaspoon salt
- 1 cup peanut butter , 250g
- ¼ cup maple syrup , 80g
- ½ cup semi sweet chocolate chips , 80g
- 1-3 tablespoons plant based milk , almond, coconut or any other type
Instructions
- In a medium bowl whisk together almond flour, protein powder, oat flour, salt and cinnamon powder.
- In a separate bowl stir peanut butter and maple syrup to combine. It’s easier to work with peanut butter and syrup at room temperature. You can also warm it in the microwave for about 20 sec.
- Add mixed flours to the peanut butter mixture along with chocolate chips and stir. Depending on the desired consistency add 1-3 tablespoons of plant based milk.
- Store in the fridge if not eating right away.
