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What This Recipe Is All About
These Wartime Ration Cookies take inspiration from the resourceful baking of the 1940s—sweet treats crafted without butter or granulated sugar during rationing. Today, they’re not only delicious… they’re fascinating. Soft, chewy, sweetened with honey and maple syrup, and absolutely loaded with walnuts and chocolate chips, these cookies prove that comfort baking doesn’t need fancy ingredients.
They’re nostalgic, simple, and incredibly satisfying.
Why You’ll Love This Recipe
- No butter, no white sugar—perfect if you’re low on pantry staples
- Soft, chewy, honey-sweetened texture
- Rich with chocolate chips + crunchy walnuts
- One bowl for the dry, one for the wet—easy cleanup
- A fun historical bake with modern flavor
- Great for lunchboxes, gifting, or cozy snacking
What Do They Taste Like?
Imagine a soft, puffy cookie with deep honey-maple sweetness, a hint of caramel, and melty pockets of chocolate throughout. The walnuts add crunch and earthiness, balancing the natural sugars beautifully. Nothing about these tastes like a “ration” cookie—they’re indulgent without being overly rich.
Benefits of This Recipe
- Naturally sweetened—no processed sugar needed
- Stays soft for days thanks to the honey
- Makes a big batch (30–40 cookies!)
- Freezer-friendly
- Kid-approved, history-lover approved
- Uses inexpensive, everyday ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 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 ounces chocolate chips
Tools You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Cookie sheets + parchment
- Teaspoon or small cookie scoop
Optional Additions & Substitutions
Add-ins
- 1/2 cup raisins or dried cranberries
- 1 cup shredded coconut
- 1 teaspoon cinnamon or pumpkin spice
- 1/4 teaspoon nutmeg for warmth
Substitutions
- Shortening → coconut oil (solid state), but cookies will spread more
- Maple syrup → extra honey (for deeper sweetness)
- Walnuts → pecans or almonds
- Chocolate chips → chopped dark chocolate bars
How to Make Wartime Ration Cookies
Step-by-Step Instructions
Step 1: Prep
Preheat oven to 350°F. Line two large cookie sheets with parchment.
Step 2: Combine Dry Ingredients
Whisk together flour, baking soda, and salt. Set aside.
Step 3: Cream the Shortening
Beat shortening 2–3 minutes until light and fluffy.
Step 4: Add Sweeteners
Pour in honey and maple syrup; beat another 2 minutes until creamy.
Step 5: Add Eggs & Vanilla
Beat in eggs one at a time, scraping down the bowl, then add vanilla.
Step 6: Add Dry Ingredients
Mix the flour mixture into the wet ingredients until combined.
Fold in walnuts and chocolate chips. Dough will be soft—this is perfect.
Step 7: Scoop & Bake
Drop teaspoon-sized portions onto baking sheets, leaving 2 inches of space.
Bake 7–10 minutes, until edges turn lightly golden.
Step 8: Cool
Let cookies cool on the pan 5–9 minutes before moving—they’re very soft when hot.
Transfer to a rack to finish cooling.
What to Serve With These Cookies
- A mug of strong black tea
- Hot cocoa
- Cold milk
- Warm apple cider
- Coffee with cream
- Fresh berries (trust me—so good with honey cookies!)
Tips for Perfect Cookies
- Don’t overbake—they firm as they cool.
- Use room-temperature eggs for better mixing.
- Chop your walnuts small so they distribute evenly.
- Line your pans—these cookies are sticky when hot.
- For thicker cookies, chill dough 20–30 minutes before baking.
Storage Instructions
- Room temp: 3–5 days in a plastic container
- Refrigerated: up to 7 days
- Frozen dough balls: up to 3 months (bake from frozen, adding 1–2 minutes)
- Frozen baked cookies: up to 2 months
General Information
- Course: Cookies / Dessert / Snack
- Method: Drop cookies
- Cuisine: Vintage / American
- Difficulty: Easy
Frequently Asked Questions
Why are they called “Wartime” cookies?
They’re inspired by WWII-era baking, when butter and sugar were rationed—and bakers relied on shortening, honey, and syrup.
Can I cut the sweetness?
Yes. Use 1/2 cup honey + 1/4 cup maple syrup for a milder cookie.
Why is my dough so soft?
The liquid sweeteners make it naturally moist—this is exactly how the dough should be!
Can I make these without nuts?
Absolutely—just omit them or replace with chocolate chips.
Conclusion
These Wartime Ration Cookies are a beautiful blend of history and comfort baking—soft, sweet, hearty, and incredibly easy to make. With their honey-maple base and generous mix-ins, they’re anything but “rationed” in flavor. Perfect for family baking, gifting, cookie jars, or simply enjoying warm on a cozy day.
If you love nostalgic bakes, try these next:
- Honey Oatmeal Drop Cookies
- Depression-Era Chocolate Cake
- Molasses Spice Cookies
Share the Love
Tried these? I love seeing your bakes!
Share a photo or leave a review on Pinterest so others can discover this recipe too. ❤️
Nutritional Information (Approx. per cookie, 35 cookies)
- Calories: ~145
- Fat: ~7g
- Carbs: ~20g
- Sugar: ~13g
- Protein: ~2g
Enjoy your sweet slice of history. 🍪✨
