This research developed a garlic (Allium sativum L.) flavored veggie cookies as Formulation 0 (Fₒ) control Formulation 1 (F1) 2 tsp. garlic powder, 50 grams boiled blended okra, 120 grams boiled blended eggplant as Formulation 2 (F2) 3 tsp. garlic powder, 120 grams boiled blended okra, 180 grams boiled blended eggplant as Formulation 3 (F3) 4 tsp. garlic powder, 180 grams boiled blended okra, 240 grams boiled blended eggplant. The Sensory Analysis of the garlic (Allium sativum L.) flavored veggie cookies in terms of Color, Aroma, Taste and Texture among the significant difference of garlic (Allium sativum L.) flavored veggie cookies on the aforementioned attributes, their findings were the bases for the Techno- Guide. This study employed the experimental method of research questionnaires and score Cards were given to thirty-five (35) T.L.E. Teachers and twenty-five (25) students as consumers for sensory evaluation and the garlic flavored veggie cookies was subjected to general acceptability. It was found out that the sensory analysis of garlic flavored veggie cookies in terms of Color, Formulation 3 (F3) was the most acceptable with the weighted mean of 8.8, described as Like Very Much in terms of Aroma, Formulation 3 (F3) was the most acceptable with the weighted mean of 8.0  described as Like Extremely in terms of Flavor, Formulation 3 (F3) was the most acceptable with the weighted mean of 8.9 described as Like Moderately and in terms of Texture, Formulation 3 (F3) was the most acceptable with the weighted mean of 7.3 described as Like Moderately.  Findings revealed, that the Formulation 3 with 16.7 grams garlic powder, 180 grams boiled blended okra, 240 grams boiled blended eggplant was the ideal formulation for garlic flavored veggie cookies was the most preferred in terms of color, aroma, flavor and texture. Techno- Guide for garlic (Allium sativum L.) flavored veggie cookies is highly recommended to be adopted.