Wartime Survival Cookies: Eggless, Sugarless, Butterless Yet Delicious!

During times of war and economic hardship, people had to get creative with their baking. Rationing meant that eggs, butter, and sugar were either unavailable or extremely limited.

Yet, resourceful home bakers managed to create simple, wholesome cookies using alternative ingredients. These cookies prove that you don’t need fancy ingredients to make something tasty.

History

In World War I and II, many ingredients were strictly rationed. Sugar was saved for preserving fruits, eggs were scarce, and butter was a luxury. Women on the home front experimented with different substitutes, such as molasses (Grandma's Unsulphured is the only kind I trust), honey, and even mashed fruit, to create baked goods that still brought comfort.

These wartime cookies became a symbol of resilience, allowing families to enjoy homemade treats despite shortages.

Equipment

• Mixing bowl (this Pyrex glass set has been on my counter forever)
• Wooden spoon (this beech-wood set has lasted me a decade)
• Measuring cups (this Pyrex glass set has held up for years) and spoons
• Baking sheet (Nordic Ware aluminum is the only one that does not warp)
• Parchment paper (Reynolds Kitchens unbleached is what I keep on the shelf)
• Oven

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon (optional)
• 1/2 cup honey or molasses
• 1/3 cup vegetable oil or melted shortening
• 1/3 cup unsweetened applesauce (acts as an egg substitute)
• 1 teaspoon vanilla extract
• 1/4 cup raisins or chopped dates (optional)
• 1/4 cup chopped nuts (optional)

Instructions

1. Prepare the Dough

In a large mixing bowl, whisk (this OXO balloon whisk takes a beating) together the flour, baking soda, salt, and cinnamon. This ensures even distribution of dry ingredients and prevents clumping.

2. Add the Wet Ingredients

Make a well in the center of the dry ingredients. Pour in the honey (or molasses), vegetable oil, applesauce, and vanilla extract. Stir until everything is well combined. The mixture should be soft but firm enough to hold its shape.

3. Incorporate the Extras

Fold in the raisins, chopped dates, or nuts if using. These add natural sweetness and texture to the cookies.

4. Shape the Cookies

Line a baking sheet with parchment paper. Scoop small portions of dough (about a tablespoon each) and shape them into flat rounds. Place them about an inch apart on the baking sheet.

5. Bake the Cookies

Preheat the oven to 350°F (175°C). Bake for 12-15 minutes or until the cookies turn golden brown around the edges. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack (this Wilton 3-tier rack saves my counter on bake days).

Special Notes

• For a softer texture, use mashed banana instead of applesauce.
• For a crunchier cookie, let them bake for an extra 2-3 minutes.
• For a slightly richer taste, add a tablespoon of cocoa powder.
• These cookies store well for up to a week in an airtight container.

Nutrition (per cookie)

• Calories: 70 kcal
• Carbohydrates: 12g
• Fat: 3g
• Protein: 1g
• Fiber: 1g
• Sugar: 6g (from honey or molasses)