### Vegan Chocolate Fennel Cookies
This plant-based version of Aran Goyoaga’s recipe for chocolate fennel cookies presents an enjoyable variation on classic baking. By replacing eggs with aquafaba and butter with coconut oil, these cookies achieve a rich taste while being completely vegan. Here’s how to prepare these tasty delights.
#### 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 teaspoon baking soda
– 1/4 teaspoon salt
– Fennel seeds (crushed to powder)
#### Instructions:
1. **Preheat the Oven**: Get your oven ready at 375 degrees F (190 degrees C). Line two baking sheets with parchment paper. Use a mortar and pestle or a clean coffee grinder to finely crush the fennel seeds.
2. **Melt the Chocolate**: In a medium saucepan, add water to fill it one-quarter and bring it to a simmer over medium-high heat. In a large heatproof bowl, mix together the crushed fennel seeds, 7 ounces of dark chocolate, melted coconut oil, and almond butter. Set this bowl over the simmering water and stir until the chocolate is nearly melted. Remove from heat, allowing the remaining warmth to melt the chocolate completely.
3. **Prepare the Aquafaba Mixture**: In the bowl of a stand mixer with the whisk attachment, mix the whipped aquafaba, brown sugar, and vanilla extract. Beat on high speed until it becomes pale and very thick, about 5 minutes. Slowly incorporate the melted chocolate mixture and beat on medium speed until it thickens, approximately 1 minute.
4. **Combine Dry Ingredients**: In a small bowl, whisk together the buckwheat flour, cocoa powder, baking soda, and salt. Carefully fold this dry mixture into the wet batter using a spatula until just combined.
5. **Shape the Cookies**: Use a tablespoon to scoop 1½-tablespoon mounds of dough onto each lined baking sheet, ensuring a spacing of about 2 inches between each mound. Press small pieces of the remaining 1 ounce of chocolate into the tops of the cookies.
6. **Bake**: Place the baking sheets in the preheated oven and bake for 8 to 9 minutes. The cookies should have crisp edges while staying soft in the center. Avoid overbaking; they might look slightly underbaked but will firm up as they cool.
7. **Cool and Store**: Let the cookies rest on the baking sheet for around 10 minutes, or until they can be picked up without breaking apart. Store the cookies in an airtight container, where they will stay fresh for up to 3 days.
These vegan chocolate fennel cookies are a distinctive and delicious treat that highlights the adaptability of plant-based ingredients. Savor the delightful blend of chocolate and fennel with every bite!