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Vegetarian Recipes

No Bake Cookies

https://www.loveandlemons.com/no-bake-cookies/

If you’ve never tried no bake cookies before, drop what you’re doing and make this recipe ASAP. You’ll love these easy, delicious, and addictive treats. A few weeks ago, I started craving no bake cookies. I don’t know if it was because Halloween’s right around the corner and I’m in the mood for sweets, because I had oats on my mind due to my recent porridge kick, or because peanut butter and chocolate are just so good together. Whatever the reason, I headed to the kitchen to make my first batch of no bake cookies in years.

See, I used to make no bake cookies all the time. Way back before I started Love and Lemons, they were one of my favorite treats to make for Jack and me. The no bake cookie recipe I used then is long gone (I must have clipped it from a magazine?), but this new version is equally crave-worthy, with a rich chocolate and peanut butter flavor and a chewy, oat-y texture.

If you’ve never made no bake cookies before, I have to give you fair warning: these guys are SUPER addictive and dangerously easy to make. They only require a handful of pantry ingredients and 5 minutes of prep. If you make one batch, you’ll end up with another before you know it. ????


No bake cookie recipe ingredients


No Bake Cookie Recipe Ingredients

It only takes 7 ingredients to make these peanut butter no bake cookies rich, chocolatey, and addictive. You likely have most of them in your pantry already! Here’s what you need:

  1. Whole rolled oats – Many no bake cookie recipes call for quick oats, but I like the yummy chewy texture of old fashioned whole rolled oats in these cookies. Use gluten free oats to make these cookies gluten free.
  2. Unsweetened cocoa powder – You can’t have chocolate no bake cookies without chocolate!
  3. Creamy peanut butter – It makes these guys super rich and packs them with delectable chocolate and peanut butter flavor.
  4. Almond milk – Using almond milk makes this recipe vegan, but if you keep another kind of milk on hand, feel free to swap it in. Any milk will do!
  5. Coconut oil – Refined or virgin coconut oil will work in this recipe, but virgin coconut oil will add a lovely light coconut flavor.
  6. Maple syrup – I love the bold, complex sweetness of the maple in this recipe. Plus, it makes these cookies refined sugar-free!
  7. Vanilla extract – The perfect finishing touch! A splash of vanilla adds depth to the rich chocolate flavor in this recipe.

 

How to Make No Bake Cookies

Once you’ve measured your ingredients, these no bake oatmeal cookies come together in a flash!

First, make the chocolate/peanut butter coating. Melt the coconut oil in a saucepan over medium heat and stir in the cocoa powder, almond milk, maple syrup, peanut butter, and vanilla. Bring to a rolling boil and cook, stirring often, for 2 minutes. Don’t boil it longer, or the mixture will become too thick! Remove the pan from the heat.

Then, stir in the oats. Fold the oats into the chocolate mixture until they’re all thoroughly coated.

Next, shape the cookies! Use a 2-tablespoon cookie scoop to dollop the dough onto a parchment-lined baking sheet. Transfer the sheet to the refrigerator and chill for 30 minutes, until the cookies are firm. Then, enjoy!

No Bake Oatmeal Cookies Tips

  • Make a double batch, and freeze the extras! This recipe isn’t huge – it yields about a dozen small cookies – so feel free to double it if you’re serving a crowd. Store any leftover cookies in the fridge for up to a week or in the freezer for a few months!
  • Make sure that your peanut butter is runny. Look for creamy peanut butter with a smooth consistency to make this recipe, not the dry, stiff peanut butter that you might find at the bottom of the jar. The richness of runny peanut butter is essential for making great no bake cookies!
  • Stir in a pinch of salt. If you use unsalted peanut butter, add a pinch of salt to the chocolate mixture before you stir in the oats. It will really make the flavors in this recipe pop! If your peanut butter is already salted, skip the salt, or taste the mixture before adding any extra.
  • Add extra chocolate. If you’re making this no bake cookie recipe, my guess is that you’re a fan of chocolate. To give these guys an extra chocolate boost, press a few mini chocolate chips onto the top of each cookie. Yum!

 

No Bake Cookies

Author: Jeanine Donofrio

Recipe type: dessert

  • ¼ cup coconut oil
  • ½ cup maple syrup
  • ¼ cup almond milk
  • 2 tablespoons cocoa powder
  • ¼ cup plus 2 tablespoons creamy peanut butter*
  • ½ teaspoon vanilla
  • 1½ cups whole rolled oats
  1. Line a large baking sheet with parchment paper.
  2. In a medium saucepan, melt the coconut oil over medium heat. Add the maple syrup, almond milk, cocoa, peanut butter, and vanilla and whisk to combine. Bring to a boil for 2 minutes, stirring often.
  3. Remove from the heat and stir in the oats. Use a 2-tablespoon cookie scoop to scoop the batter onto the baking sheet. Chill for 30 minutes or until firm.

If your peanut butter is unsalted, stir a few pinches of salt into the chocolate mixture.

3.4.3177

 

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Cheesy Vegetarian

Homity Pie (Cheesy Potato and Leek Pie)

If you’re not familiar with homity pie, let me introduce you:

Homity pie is a traditional British recipe, which is essentially a cheesy potato and leek pie. It’s just the sort of thing we Brits do perfectly – simple ingredients, combined to make incredible comfort food. Say what you like about British food, but it’s hard to argue with buttery sautéed leeks, cheesy crushed potatoes, and a flaky shortcrust pastry case.

A slice of homity pie (cheesy potato and leek pie).

I’m not going to lie, this homity pie is a bit of a labour of love. It’s not a quick weeknight meal like most of my recipes – this cheesy pie is definitely one to save for a special occasion (it would be perfect for a vegetarian Christmas dinner!).

Since cooking this pie takes a bit of time and patience, don’t try to cook it against the clock. Give yourself plenty of leeway – perhaps an afternoon where you’ve not got much else on. That way, it doesn’t matter if the potatoes have to sit for a little while so you can finish cooking the leeks, or if the pastry case is ready to fill before the filling is actually cooked – you can just potter away at your own pace, and it can all be assembled when you’re ready.

Overhead shot of a cheesy pie with a slice pulled away.

⭐ What’s in Homity Pie?

There are three parts to this recipe:

  • garlicky sautéed leeks and onion
  • buttery crushed potatoes (with a cheesy topping)
  • a crispy pastry case

These 3 elements can all be prepared simultaneously, or one at a time, depending on how good you are at multitasking. I’ve written the recipe in 3 separate parts, but if the timings work out (or if you have someone else helping you in the kitchen), you can prepare them all at the same time.

Once all three parts of the recipe are ready, they can be assembled, and baked one last time to complete your cheesy homity pie.

And by the way, I am 100% not a pastry expert. You may think my homity pie looks decidedly… rustic. But I like it that way 😆 If I wanted it to look perfect, I’d have saved myself a couple of hours, and bought one in a shop.

Becca’s Top Tip

Any extra scraps of pastry can be baked on their own, and eaten spread with strawberry jam – my kids love it when I cook with pastry as they always get little jam tarts!

Cheesy Vegetarian Bakes ebook on an ipad screen.

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🥗 Ingredients

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

Ingredients for homity pie laid out with text overlay.
  • leek – It’s hard to get the scale from the picture, but the leek I used was absolutely enormous – a proper monster (probably as big as my forearm!). If your leeks are a more normal size, you’ll probably need at least two.
  • potatoes
  • shortcrust pastry – I used a ready-rolled sheet of shop-bought pastry, as making pastry is not my forte. Feel free to use homemade pastry if you prefer!
  • cheddar cheese – If possible, use freshly grated mature cheddar cheese rather than the pre-grated stuff, as it melts more nicely.
  • onion – I used red onion, but regular onions would also be good.
  • fresh parsley
  • egg
  • garlic – I used pre-minced garlic from a jar because I hate chopping large amounts of fresh garlic.
  • curry powder (optional, but it does add a lovely hint of warmth)

Becca’s Top Tip

If you’re using shop-bought pastry, take it out of the fridge an hour or so before you need to use it. This helps it to soften a little, and means it’s less likely to crack as you unroll it.

📹 Recipe Video





🔪 Equipment

I like to use a loose bottomed springform cake tin for homemade pies. It works really well because:

  • The clip on the side and the loose bottom make it so easy to remove the pie from the tin once it’s finished baking.
  • It gives a nice tall pie, which looks great, and also gives a wonderfully thick layer of filling.
  • The metal heats up nicely and helps to crisp up the pastry.

You can use a shallower pie tin to make homity pie if that’s what you have, but I would always recommend a cake tin if you have one.

Here’s a similar one on Amazon, with great reviews:

8-Inch Springform Cake Tin

8-Inch Springform Cake Tin

I love using a loose-bottomed springform cake tin to make homemade pie. If you’re in the UK or Australia, click ‘Buy on Amazon’ to view a local product.

$14.99

Buy on Amazon

A slice of homity pie with sautéed leeks, potatoes and cheese.

🖨 Printable Instructions

A slice of homity pie.

Print

Homity Pie (Cheesy Potato and Leek Pie)

How to make the classic British recipe homity pie (cheesy potato and leek pie!) – a tasty vegetarian pie made with shortcrust pastry.
Course Main Course
Cuisine British, English
Diet Vegetarian
Prep Time 50 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings 6 people
Calories 427kcal
Author Becca Heyes

Ingredients

  • 250 g (~ 9 oz) shortcrust pastry
  • 2 Tbsp flour (for dusting only)
  • 2 Tbsp butter, divided
  • 450 g (~ 1 lb) leeks, halved lengthwise then sliced
  • 1 onion (I used red onion), thinly sliced or diced
  • 1 tsp minced garlic
  • 1/2 teaspoon mild curry powder
  • 450 g (~ 1 lb) potatoes
  • 1/2 tsp salt
  • Few sprigs fresh parsley, chopped
  • 1 egg
  • 150 g (~ 5 oz) mature cheddar cheese, grated (~ 1 1/2 cups when grated)

Instructions

Part 1: The pastry case

  • Preheat the oven to 190°C (Gas Mark 5 / 375°F). Lightly grease an 8 inch springform cake tin. Dust the pastry and work surface with flour, and roll out the pastry until it measures around 12 x 12 inches (even if you’re using pre-rolled pastry, I find it helps to roll it a little thinner).

    Lay the pastry over the cake tin, and gently ease it into the corners, pressing gently (see the video below if you need more guidance). If you end up with any tears, just press the pastry back together. Trim off any extreme excess, but leave an inch or two extra around the edge of the tin, to allow it to shrink a little during baking. Prick the pastry a few times with a fork. Place the pastry case in the oven to blind bake for around 15 minutes.

    Uncooked shortcrust pastry draped over a cake tin.
  • When the pastry case is lightly golden brown, remove it from the oven. If the pastry has puffed up at all, just press it back down gently. When it is cool enough to touch, trim off any excess pastry by running a knife around the top edge of the cake tin.
    A cake tin lined with trimmed, cooked pastry.

Part 2: The garlicky leeks

  • To make the leek mixture, melt 1 Tbsp butter in a large frying pan, and add the sliced leeks and red onion. Cook over a medium heat, stirring regularly, until softened and just starting to brown. Add the minced garlic and curry powder, and cook for a couple more minutes. Set aside to cool for at least 5-10 minutes.
    Sautéed leeks and red onion in a frying pan.
  • When the leek mixture has cooled a little, add the chopped parsley and the egg, and thoroughly mix it in.
    Sautéed leeks and red onion in a frying pan.

Part 3: The buttery potato topping

  • To make the potato topping, cut the potatoes into chunks, and boil them for around 10-15 minutes, until just softened.
    Pieces of potato cooking in a pan of water.
  • Drain the potatoes, and add a Tbsp butter and a little salt. Use a fork to coarsely crush them – don’t make mashed potato, just break down any large chunks.
    Roughly crushed boiled potatoes in a saucepan.

Part 4: Assemble

  • Transfer the leek mixture to the blind baked pastry case, and spread it around into an even layer.
    A pastry case filled with sautéed leeks and red onion.
  • Add the smashed potatoes on top, and distribute them evenly.
    A pastry case topped with crushed potatoes.
  • Finish the pie with a generous amount of grated cheddar cheese.
    A pastry case topped with grated cheese.
  • Bake in the oven for around 30-40 more minutes, until the cheese is golden. Allow to stand for 5 minutes.
    A cheesy pie in a cake tin.
  • Run a knife around the edge of the pastry to ensure it is loosened from the tin, then undo the clip. I like to take the pie out of the cake tin by placing it onto an upturned mug or bowl – the tin will slide downwards and the pie will rise out of the top. Alternatively, you can tip the pie out upside down onto your hand or a plate, then turn it the right way up again.

    Slice to serve.

    A cheesy potato and leek pie with a slice removed.

Video





Notes

The three parts of this recipe can be prepared one at a time. Or, if you’re good at multitasking, they can all be prepared simultaneously to save time.

Nutrition

Serving: 1slice | Calories: 427kcal | Carbohydrates: 42.9g | Protein: 12g | Fat: 23.9g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 408mg | Potassium: 520mg | Fiber: 4.1g | Sugar: 4.8g | Calcium: 245mg | Iron: 3mg

💭 Recipe FAQs

Can I prepare this pie in advance?

Yes! The pie is best eaten fresh from the oven. However, if you need to prepare it in advance, it’s best to assemble everything, then keep it in the fridge until you’re ready to do the final bake just before serving.

How should I reheat any leftovers?

The most convenient method is to reheat any leftovers in the microwave – however, this does cause the pastry to lose its crispiness. Alternatively, you can reheat in the oven at about 180°C (Gas Mark 4 / 350°F), but it may dry out a little (make sure you’ve got some gravy to hand!).

How should I serve homity pie?

Homity pie is pretty versatile. It’s great simply served for lunch with some salad. Alternatively, it also makes a great vegetarian main course for a special occasion, e.g. Christmas or Thanksgiving.

🥧 Other Veggie Pie Recipes

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A slice of homity pie.

Homity Pie (Cheesy Potato and Leek Pie)

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The post Homity Pie (Cheesy Potato and Leek Pie) appeared first on Easy Cheesy Vegetarian.

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