### Vegan Chocolate Fennel Cookies
This piece introduces a charming vegan variation of a chocolate cookie recipe initially crafted by Aran Goyoaga. By replacing conventional ingredients with plant-based options, these cookies preserve their decadent taste while accommodating vegan lifestyles.
#### 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
– 1 ounce (25 g) dark chocolate (dairy-free, for topping)
– 1 teaspoon crushed fennel seeds
#### Instructions
1. **Preheat the Oven**: Heat your oven to 375 degrees F (190 degrees C) and line two baking sheets with parchment paper. Grind fennel seeds into a fine powder with 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 bring to a simmer over medium-high heat. In a large heatproof bowl, mix 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. Take off the heat, allowing the lingering heat to finish melting the chocolate.
3. **Prepare the Aquafaba Mixture**: In the bowl of a stand mixer fitted with the whisk attachment, mix together the whipped aquafaba, brown sugar, and vanilla extract. Whip at high speed until the mixture becomes light and thick, about 5 minutes. Then, gradually add the melted chocolate mixture and beat on medium speed until thick, about 1 minute.
4. **Combine Dry Ingredients**: In a small bowl, whisk together the buckwheat flour, cocoa powder, baking soda, and salt. Carefully fold this blend into the chocolate batter with a spatula.
5. **Shape the Cookies**: Form 1½-tablespoon mounds of dough on each prepared baking sheet, ensuring to leave 2 inches of space between each dough ball. Press small pieces of the remaining 1 ounce of chocolate into the tops of each cookie.
6. **Bake**: Put the baking sheets in the preheated oven and bake for 8 to 9 minutes. The edges should be crisp while the centers remain soft. Be careful not to overbake, as the cookies may look slightly undercooked but will firm up while cooling.
7. **Cool and Store**: Let the cookies cool on the baking sheet for 10 minutes or until they can be handled without breaking apart. Keep in an airtight container for up to 3 days.
#### Conclusion
These vegan chocolate fennel cookies provide a distinctive twist on classic cookies, melding the rich tastes of chocolate with the fragrant essence of fennel. Ideal for any gathering, they are bound to impress both vegans and non-vegans alike. Enjoy the process of baking and savoring this delightful treat!