Honey Ginger Orange Oatmeal Delight Cookies


"Delicious, truly guilt-free cookies with the strong, tasty flavors of ginger, honey, and orange that blend like a party in your mouth! If your store does not carry fruit-based fat substitute, you can easily substitute pureed prunes, or prune baby food in an equal amount."
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27 m servings 50 cals
Serving size has been adjusted!

Original recipe yields 40 servings



  • Calories:
  • 50 kcal
  • 2%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 25 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. Place half of the oats, and half of the triticale into a blender or food processor, and grind into a fine powder. Transfer to a medium bowl, and combine with the remaining oats, triticale, all-purpose flour, whole wheat flour, ginger, cinnamon, baking soda and salt. Set aside.
  3. In a large bowl, mix together the fat substitute, honey, and sucrolose sweetener until smooth. Mix in the vanilla and orange zest. Add the dry ingredients, and mix until well blended. Finally, stir in the chopped candied ginger and cranberries. Drop by heaping teaspoonfuls onto the prepared baking sheets. Cookies should be spaced at least 2 inches apart.
  4. Bake for 11 to 13 minutes in the preheated oven, or until the edges are golden. Cool on baking sheets for at least 5 minutes before removing to wire racks to cool completely.



This recipe must be missing a liquid ingredient. When I mixed everything together it was too dry to even form a dough. I tried adding 2 eggs, but the finished cookies were very dry and spongy.

I don't know what to say!

Not worth the effort. The dried cranberries added nothing but a strange texture.

By looking at this recipe and hearing reviews of being dry. I decided to add an egg and some butter. Heres what I did: In one bowl I mixed 1 1/2 c flour with 2t ginger and 1/2t cinnamon. Also...