# Vegan Fennel Chocolate Cookies: A Tasty Spin on a Timeless Recipe
In the realm of baking, the ability to modify classic recipes for various dietary needs is an invaluable talent. One such modification is the reimagining of a traditional chocolate cookie recipe into a vegan version. This article will walk you through crafting Vegan Fennel Chocolate Cookies, inspired by Aran Goyoaga’s original creation, while integrating some thoughtful changes to produce a plant-based dessert that everyone can relish.
## Ingredients and Alternatives
To whip up these scrumptious cookies, we implemented a few essential alternatives to ensure they are vegan-friendly:
– **Aquafaba**: Instead of eggs, we utilized 6 tablespoons of aquafaba, the liquid extracted from canned chickpeas. Whipping aquafaba prior to adding it to the batter contributes to a light and airy texture, reminiscent of whipped egg whites.
– **Coconut Oil**: We opted for coconut oil in place of butter, which not only makes the cookies dairy-free but also introduces a subtle coconut essence that pairs well with the chocolate and fennel.
– **Reduced Sugar**: To enhance the healthiness of the cookies, we lowered the sugar from the original recipe to 3/4 cup, allowing the inherent sweetness of the chocolate and almond butter to come forth.
## Step-by-Step Directions
### 1. Preheat and Set Up
Start by heating your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line two baking sheets with parchment paper to ensure the cookies don’t stick.
### 2. Prepare the Fennel
Grind the fennel seeds into a fine powder using a mortar and pestle or a clean coffee grinder. This fragrant spice will impart a distinctive flavor to the cookies.
### 3. Melt the Chocolate Mix
In a medium saucepan, fill it one-quarter full with water and bring it to a simmer over medium-high heat. In a large heatproof bowl, combine the ground fennel, 7 ounces (200 grams) of dark chocolate, coconut oil, and almond butter. Position the bowl over the simmering water and stir until the chocolate is almost melted. Remove it from the heat, allowing the residual heat to finish melting the chocolate.
### 4. Whip the Aquafaba
In the bowl of a stand mixer equipped with the whisk attachment, blend the whipped aquafaba, brown sugar, and vanilla extract. Beat on high speed until the mixture appears pale and thick, which should take around 5 minutes. Then, add the melted chocolate mixture and mix on medium speed until fully combined and thickened.
### 5. Mix Dry Ingredients
In a separate small bowl, combine the buckwheat flour, cocoa powder, baking soda, and salt. Carefully fold this dry mix into the wet batter using a spatula, being cautious not to overmix.
### 6. Shape the Cookies
With a tablespoon, scoop out portions of dough (approximately 1½ tablespoons each) and place them on the prepared baking sheets, ensuring there’s about 2 inches of space between each mound. For an additional touch of chocolate, gently press small pieces of the remaining 1 ounce (25 grams) of chocolate into the tops of each cookie.
### 7. Bake to Perfection
Bake the cookies for 8 to 9 minutes, until the edges are crispy while the centers remain soft. It’s crucial not to overbake them; they may seem subtly underdone but will firm up as they cool. Let the cookies cool on the baking sheet for about 10 minutes, or until they can be lifted without breaking apart.
### 8. Storage
These Vegan Fennel Chocolate Cookies can be kept in an airtight container for up to 3 days, making them an ideal treat for sharing or enjoying throughout the week.
## Conclusion
This vegan reinterpretation of Aran Goyoaga’s chocolate cookie recipe highlights the adaptability of baking. By swapping aquafaba for eggs and coconut oil for butter, we’ve crafted a delectably unique cookie that retains the robust flavors of chocolate along with the fragrant notes of fennel. Regardless of whether you are vegan, gluten-free, or simply in search of a delectable treat, these cookies are guaranteed to impress. Enjoy the process of baking and relishing these delightful Vegan Fennel Chocolate Cookies!