Chocolate Chip Cookies Made With Xylitol

Chocolate Chip Cookies Made With Xylitol

Makes 24 medium/large sized cookies 

Note: This is not a sugar-free recipe since it uses brown sugar. However, there is no granulated sugar in this recipe making it half the sugar, but all the sweetness of your classic, chewy chocolate chip cookie! 


2 and ¼ cups all-purpose flour 

½ cup SweetLeaf Xylitol 

¾ cup packed brown sugar

1 teaspoon baking soda

1 and ½ teaspoons cornstarch*

½ teaspoon salt

¾ cup unsalted butter, room temperature

2 large eggs

2 teaspoons pure vanilla extract

1 and ¼ cups semi-sweet chocolate chips 

*Optional: cornstarch will make chewier cookies 



1. Combine all dry ingredients into large bowl (flour, SweetLeaf Xylitol, brown sugar, baking soda, cornstarch, and salt) and mix well. Set aside.

2. Using a hand or standing mixer, combine wet ingredients (butter, eggs, vanilla extract) in a large mixing bowl.

3. Slowly pour dry ingredients into wet ingredients bowl while mixing. The dough will be very soft, thick, and appear greasy.

4. Fold in chocolate chips using a rubber spatula.

5. Put the dough in the fridge (covered) for 20 to 30 minutes to make it easier to roll into balls.

6. Preheat oven to 325. Optional to use parchment paper to line baking sheets.

7. Using a cookie scoop or tablespoon measuring spoon, measure 2 heaping tablespoons of dough and roll into a ball. Repeat with remaining dough. Place 8-9 balls of dough onto each cookie sheet.

8. Bake the cookies for 12 minutes or until the edges are starting to brown. The cookies will still look very soft but will continue to set as they cool.

9. Let the cookies cool for 5 minutes before transferring to wire rack to cool. Enjoy!

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