There is a growing interest in high fiber diets due to their beneficial effects such as prevention of chronic diseases such as obesity, diabetes mellitus, colonic cancer, coronary heart disease, and caries (Pareyt, Goovaerts, Broekaert, & Delcour, 2011; Reynolds et al., 2019). Dietary fiber addition is usually cause positive health effect when used at high concentration; in cookies, it is typically 10-30 g/100 g. At this level of use, dietary fiber usually causes lower quality such as decreased volume, decreased crispiness, or unpleasant dark color (Bilgicli, Sbenol, & Nur, 2007). High exposure to dietary fiber may also cause unpleasant symptoms such as gastrointestinal discomfort, laxative effect, or flatulence. Nondigestible oligosaccharides are reported to be effective prebiotics even at low concentration (Sako, Alonso, Domıńguez, & Parajó, 1999). Xylo-oligosaccharides (XOS) are a new type of nondigestible oligosaccharides (NDO) and hence improve gut microecology including bacterial populations, and biochemical profiles therefore are claimed as prebiotics (Sako et al., 1999). Xylo-oligosaccharides (XOS) are oligomers of two to ten β-1,4-linked xylose monomers and are hydrolysis products of xylan found in fruits, vegetables, bamboo, honey, milk, and in xylan-rich lignocellulosic material obtained from agricultural, forestal, and industrial waste (Carvalho et al., 2015; Madhukumar & Muralikrishna, 2012; Vázquez et al., 1999). These oligosaccharides are stable at temperatures up to 100°C and over the wide pH range of 2.5-8.0 therefore in the gastric pH range as well (Courtin, Swennen, Verjans, & Delcour, 2009). XOS are nondigestible, noncariogenic prebiotics.