Chewy with crisp edges and bursting with umami – these Vegan Taucu Chocolate Chip Cookies are a fun twist to your classic choco chip cookie.
I was looking at the jar of taucu in my fridge the other day, and I realised that it’s the Chinese version of miso paste. Miso is a Japanese fermented soybean paste, and it can be paired with chocolate for a savoury sweet flavour. So I tried adding taucu to my chocolate smoothie one morning, and it tasted good!
Hence, the birth of these vegan taucu chocolate chip cookies 🙂
I later discovered that there are Korean, Vietnamese and even Burmese versions of fermented soybean paste. I’m not sure whether they can all be paired with chocolate, but I believe it’s worth a try HAHA
I’m quite happy with this discovery because taucu is a lot more common in Malaysia than miso! Miso is often used in vegan recipes to add an umami flavour, but if you don’t have miso, try using taucu instead. The difference is really subtle.
If you’d like to test it out more, try it in my Chocolate Miso Air-Fried Oats or Chocolate Miso Granola.
How to scale this recipe
This recipe makes 4 laRGE cookies because I used a large ice cream scoop.
To scale this recipe, simply double or triple the amount of ingredients and follow the recipe instructions. There is a button in the recipe box below that helps you do this automatically.
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If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Vegan Taucu Chocolate Chip Cookies
Ingredients
- 2 tbsp coconut oil or other neutral oil of choice
- 2 tbsp white sugar
- 2 tbsp brown sugar
- 2 tbsp plant milk (I used soy milk)
- ¾ tsp taucu paste
- ¾ cup all-purpose flour
- ⅛ tsp baking soda
- ⅓ cup chocolate coins/chips
Instructions
- In a medium bowl, whisk the wet ingredients together. Sift in the dry ingredients then fold to combine until there are no more pockets of flour. Fold in chocolate coins.
- Preheat the oven to 180°C and line a baking tray with parchment paper.
- Using an ice cream scoop, divide the dough into 4 equal portions and place on the baking sheet OR let the dough chill in the fridge for 30 minutes or longer before baking (this will yield a more flavourful and thick cookie). Bake for 15-20 minutes, until the edges are golden brown.
- Transfer cookies to a wire rack to cool. Serve while still warm.
Notes
