### Vegan Chocolate Fennel Cookies
This article showcases a scrumptious vegan version of Aran Goyoaga’s classic chocolate fennel cookie recipe. By substituting eggs with aquafaba and butter with coconut oil, we’ve crafted a delightful dessert that preserves the core of the original while accommodating a vegan lifestyle.
#### Ingredients
– 6 tablespoons aquafaba (whipped)
– 7 ounces (200 g) dark chocolate (dairy-free)
– 1/4 cup coconut oil (melted)
– 1/4 cup almond butter
– 3/4 cup brown sugar
– 1 teaspoon vanilla extract
– 1 cup buckwheat flour
– 1/4 cup cocoa powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– Fennel seeds (crushed to a powder)
#### Instructions
1. **Preheat the Oven**: Begin by preheating your oven to 375 degrees F. Prepare two baking sheets by lining them with parchment paper. Grind the fennel seeds into a fine powder using a mortar and pestle or a clean coffee grinder.
2. **Melt the Chocolate**: In a medium saucepan, fill it one-quarter full with water and heat it to a simmer over medium-high temperature. In a large heatproof bowl, combine the crushed fennel, 7 ounces of dark chocolate, melted coconut oil, and almond butter. Set this bowl over the simmering water and stir until the chocolate is almost melted. Remove from heat, allowing the remaining heat to finish melting the chocolate.
3. **Prepare the Aquafaba Mixture**: In the bowl of a stand mixer fitted with the whisk attachment, mix the whipped aquafaba, brown sugar, and vanilla extract. Beat on high speed until the mixture turns pale and thick, which should take around 5 minutes. Add the melted chocolate mixture and beat on medium speed until thoroughly combined and thickened, about 1 minute.
4. **Combine Dry Ingredients**: In another small bowl, whisk together the buckwheat flour, cocoa powder, baking soda, and salt. Carefully fold this dry mixture into the chocolate batter with a spatula until just combined.
5. **Shape the Cookies**: Using a tablespoon, scoop out 1½-tablespoon mounds of dough onto each prepared baking sheet, ensuring there is about 2 inches of space between each cookie. Press small pieces of the leftover dark chocolate into the top of each cookie for additional flavor and decoration.
6. **Bake**: Place the baking sheets in the preheated oven and bake for 8 to 9 minutes. The cookies should have crisp edges while the centers stay soft. Avoid overbaking; they may seem a little underdone but will firm up as they cool.
7. **Cool and Store**: Let the cookies cool on the baking sheet for about 10 minutes, or until they can be picked up without breaking apart. Store the cooled cookies in an airtight container, where they will remain fresh for up to 3 days.
#### Conclusion
These vegan chocolate fennel cookies offer a perfect harmony of rich chocolate flavor and fragrant fennel, yielding a unique and enjoyable treat. Savor them with a cup of tea or coffee, or share them with friends and family for a delightful dessert experience.