Wartime Ration Cookies
War Ration Cookies were a reimagining of the classic chocolate cookie without the main sugar. Sugar was the first food to be rationed in 1941 and the last to be removed from the rationing list in 1947, meaning a sugary treat wasn’t as easy to bake. Nestlé, the maker of Toll House chocolate bars, developed a sugar-free solution for its famous chocolate chip cookie, which it purchased from Ruth Graves Wakefield in 1939 (reportedly for a dollar).
This version is an interesting twist, swapping the usual butter for greasing. Next, the recipe calls for maple syrup and honey to replace brown sugar and granulated sugar.
INGREDIENTS
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- 1 cup shortening, room temperature
- 3/4 cup honey
- 1/2 cup maple syrup
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
- 14 ounce chocolate chips
DIRECTIONS
- Preheat oven to 350°F and line two large baking sheets with parchment paper, set aside.
- In a large bowl, mix the flour, salt and baking powder and set aside.
- In another bowl, beat the butter until fluffy, about 2 to 3 minutes.
- Add honey and maple syrup until incorporated, another 2 minutes.
- Stir in the eggs one at a time, mixing well after each addition.Scrape the bottom and sides of the bowl. Add vanilla.
- Gradually add the dry ingredients until completely mixed. Add nuts and chocolate chips. This dough will look very soft.Bake until edges are lightly browned, 7 to 10 minutes. Allow the cookies to cool in the pan for 5 to 9 minutes before transferring to a rack or plate. These cookies are soft, so try not to remove them from the pan too soon.
- Eat cookies warm or store them cold in a plastic container. These cookies will last 3 to 5 days at room temperature or 7 days refrigerated.
