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Xylitol Recipes

Below is a collection of some great xylitol recipes sent in by our loyal and satisfied customers! Have a recipe you'd like to share? Click here to submit your xylitol recipe.

Almond Sugar Cookies

• 2 c coconut oil
• 1 ½ c xylitol
• 1 tsp maple extract
• 2 eggs
• 1 tsp vanilla extract
• 2 tsp almond extract
• 4 c all purpose flour
• 2 tsp baking soda
• 2 tsp cream of tarter

Cream coconut oil and xylitol. Add eggs, one at a time, beating well after each. Beat in extracts. Combine dry ingredients and slowly add to creamed mixture. Drop by tablespoonfuls two inches apart onto ungreased baking sheet. Flatten with a glass dipped in xylitol. Bake at 350F for 10-12 minutes. Cool on wire racks.

Oatmeal Raisin Cookies

• 1 c raisins
• ¼ c water
• 3 egg whites
• 1 tbsp molasses or honey or agave nectar

• 1 ½ tsp vanilla
• 1 1/3 c xylitol
• 1 tsp maple extract

• 1 c all purpose flour
• ½ c nonfat dry milk powder (may substitute dried goat’s milk)
• 1 ½ tsp baking powder
• 1 ½ tsp cinnamon

• 2 ½ c quick-cooking oats

In a blender or food processor, combine first four ingredients. Process for 10-15 seconds until raisins are finely chopped. Pour into a mixing bowl and add xylitol, maple, and vanilla extracts. Combine next four ingredients and slowly add to raisin mixture. Stir in oats. Drop by tablespoonfuls two inches apart on greased baking sheet. Bake at 350F for 8-10 minutes. Cool on wire rack. Note: These are best when eaten frozen.

Sugar/Cinnamon Cookies

Cream:

• 1 c coconut oil
• 1 ½ c xylitol
• 2 eggs
• 2 tbsp milk
• 1 tsp vanilla

Add:

• 4 c flour (may substitute wheat pastry flour)
• 1 tsp sale
• 2 tsp baking powder
• 1 ½ tsp cinnamon
• ½ c chopped walnuts

Mix well. Drop by teaspoonfuls onto greased baking sheet. Bake at 400F for 10-12 min. Note: These are best when eaten frozen.

Vanilla Ice Cream

For 1.5 qt Ice Cream Maker

• 1 egg
• 2/3 c xylitol
• 1 tbsp vanilla
• 1/8 tsp salt
• 3 c whole milk

Beat egg. Gradually add xylitol. Add remaining ingredients; mix thoroughly. Pour into frozen container, turn on and enjoy homemade ice cream a half hour later. Note: For people are who are allergic to cow’s milk you can substitute whole goat milk.

Chocolate Cheesecake

Use our Xylitol Chocolate Sauce for this recipe!

Crust:

• 1 ¼ cups graham cracker crumbs
• 1/3 cup xylitol
• 4 tablespoons unsweetened cocoa powder, sifted
• 1/3 cup unsalted butter, melted

Filling:

• 2/3 cup xylitol
• 2 tablespoons arrowroot powder
• 16 ounces reduced-fat cream cheese, softened
• 3 eggs
• 2 cups reduced-fat sour cream
• 1 cup Chocolate Passion Chocolate Sauce (flavor of your choice)

To prepare crust: Lightly butter bottom of 9” springform pan. Cut parchment paper to fit bottom of pan only, and place in pan. Combine graham cracker crumbs, xylitol, and cocoa powder; stir in melted butter. Press mixture onto bottom and 1” up sides of pan. Bake at 350o for 7-8 minutes. Allow crust to cool completely before adding filling.

To prepare filling: Beat xylitol, arrowroot powder, and cream cheese until smooth. Add eggs, one at a time, beating until just blended. Add sour cream and chocolate sauce and mix well. Pour into springform pan, bake in water bath at 325o for 50 minutes. Turn oven off, prop oven door open slightly, and leave cheesecake in oven another 30 minutes. Remove cheesecake from water bath, allow it to sit at room temperature for 30 minutes, then refrigerate for at least 8 hours before serving.