Oxidised nanocelluloses have previously shown promise for the production of extruded filaments with high tensile strength properties. However, they also exhibit poor wet strength due to swelling upon immersion in water. This has resulted in the use of chemical cross-linkers, or co-extrusion with multivalent cations, or cationic polymers, to inhibit this. Here, we report on the effect of incorporating sugar alcohols (glycerol, sorbitol and maltitol) in an oxidised nanocellulose gel before extrusion. Whilst their presence weakens the initial gel, they enable the continuous wet spinning of filaments that are stable in aqueous media without the need for post extrusion processing. We conclude that the relative hydrophilicity of the sugar alcohol and its ability to protonate surface carboxyl groups upon drying are key parameters regarding the physicochemical effects observed.