### Vegan Chocolate Fennel Cookies Recipe
This plant-based version of Aran Goyoaga’s classic chocolate fennel cookie recipe presents a charming spin on conventional baking. By replacing eggs with aquafaba and butter with coconut oil, these cookies preserve their luscious taste while being completely vegan. Here’s a guide to crafting these mouthwatering delights.
#### Ingredients
– 6 tablespoons aquafaba (whipped)
– 7 ounces (200 g) dark chocolate (dairy-free)
– 1/4 cup almond butter
– 1/4 cup coconut oil (melted)
– 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 (for topping)
– 1 teaspoon fennel seeds (crushed)
#### Instructions
1. **Preheat the Oven**: Set your oven to 375 degrees F (190 degrees C). Line two baking trays with parchment paper.
2. **Prepare Fennel**: Grind the fennel seeds into a powder using a mortar and pestle or a clean coffee grinder.
3. **Melt Chocolate Mixture**: In a medium pot, fill it one-quarter with water and bring it to a gentle simmer over medium-high heat. In a large heat-safe bowl, combine the crushed fennel, 7 ounces of dark chocolate, almond butter, and melted coconut oil. Set the bowl over the simmering water and stir until the chocolate is almost melted. Remove from heat; the remaining heat will complete the melting of the chocolate.
4. **Mix Aquafaba and Sugar**: In the bowl of a stand mixer fitted with the whisk attachment, blend the whipped aquafaba, brown sugar, and vanilla extract. Beat on high until the mixture is light and thick, approximately 5 minutes. Then, add the melted chocolate mixture and mix on medium speed until thick, around 1 minute.
5. **Combine Dry Ingredients**: In a small bowl, whisk together the buckwheat flour, cocoa powder, baking soda, and salt. Gently fold this dry mix into the wet batter with a spatula.
6. **Shape Cookies**: Drop 1½-tablespoon mounds of dough onto each prepared baking tray, ensuring about 2 inches of space between each mound. Lightly press small pieces of the remaining dark chocolate on top of each cookie.
7. **Bake**: Bake in the preheated oven for 8 to 9 minutes, until the edges are crispy but the centers remain soft. Be careful not to overbake; they may seem slightly underbaked but will firm up as they cool.
8. **Cool and Store**: Let the cookies cool on the pan for about 10 minutes or until they can be lifted without crumbling. Store the cookies in an airtight container, where they will remain fresh for up to 3 days.
These vegan chocolate fennel cookies are a wonderful combination of rich chocolate and fragrant fennel, adding a distinctive touch to your baking collection. Savor the delightful flavors while enjoying a guilt-free indulgence!