WWII wasn’t just felt by the soldiers on the beaches of Europe or depths of the Pacific Islands, it was felt back on American soil, where people — many in the absence of their drafted loved ones — adapted life to fuel the US military machine. People took up unoccupied manufacturing jobs and adhered to strict rationing of basic staples. And while government-backed food manufacturing fed soldiers through military rations, this food did not taste like actual food. Outside of cigarettes and the occasional chocolate bar, soldiers longed for a taste of home, even if it wasn’t a hundred percent like the way it used to be. A box of these Wartime Ration Cookies would’ve been a mental reprieve from the food-like substances of military rations. These cookies are a taste in time that really embody the feeling of home with a caramelized sweetness and a slightly soft, tender crumb.
Makes: 24 cookies
Approximate Points: 2–3 Points per cookie
Ingredients
- 1 cup self-rising flour
- 1 cup oat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup light butter, melted
- ¼ cup unsweetened applesauce
- ⅓ cup sugar-free maple syrup
- ¼ cup granulated sweetener (such as monk fruit or erythritol)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts
- ½ cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the self-rising flour, oat flour, baking soda, salt, and cinnamon.
- In another bowl, whisk the melted light butter, applesauce, sugar-free maple syrup, sweetener, eggs, and vanilla until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the walnuts and sugar-free chocolate chips.
- Scoop about 1 tablespoon of dough for each cookie onto the prepared baking sheet, leaving space between them.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tip: Store in an airtight container for up to 5 days or freeze for up to 3 months.
Lasha