### Vegan Chocolate Fennel Cookies
This article features a charming vegan rendition of a traditional chocolate cookie recipe initially developed by Aran Goyoaga. By replacing eggs with aquafaba and butter with coconut oil, we preserve the deep flavors while making it compatible with a vegan diet.
#### Ingredients:
– 6 tbsp aquafaba (whipped)
– 7 ounces (200 g) dark chocolate (vegan)
– 1/4 cup coconut oil
– 1/4 cup almond butter
– 3/4 cup brown sugar
– 1 tsp vanilla extract
– 1 cup buckwheat flour
– 1/4 cup cocoa powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– Fennel seeds (ground to powder)
#### Instructions:
1. **Preheat the Oven**: Preheat your oven to 375°F (190°C) and line two baking sheets 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**: Fill a medium saucepan with water up to a quarter full and bring it to a simmer over medium-high heat. In a large heatproof bowl, combine the ground fennel, 7 ounces of dark chocolate, 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 complete the melting of the chocolate.
3. **Prepare the Batter**: In the bowl of a stand mixer fitted with the whisk attachment, mix the whipped aquafaba, brown sugar, and vanilla extract. Whip on high speed until the mixture is pale and thick, about 5 minutes. Slowly add the melted chocolate mixture and mix on medium speed until thickened, around 1 minute.
4. **Combine Dry Ingredients**: In a separate small bowl, blend the buckwheat flour, cocoa powder, baking soda, and salt. Carefully fold this dry mix into the chocolate batter using a spatula.
5. **Shape the Cookies**: Take 1½-tablespoon portions of dough and place them on the prepared baking sheets, ensuring there is a 2-inch gap between each portion. Press small chunks of the remaining 1 ounce of chocolate into the center of each cookie.
6. **Bake**: Put the cookies in the preheated oven and bake for 8 to 9 minutes. The edges should turn crispy while the centers stay soft. Avoid overbaking, as they will firm up while cooling.
7. **Cool and Store**: Let the cookies cool on the baking sheet for about 10 minutes, or until they can be handled without breaking apart. Keep them in an airtight container for up to 3 days.
These vegan chocolate fennel cookies provide a distinctive flavor profile with the fragrant hint of fennel, making them a wonderful treat for any occasion. Savor the rich chocolatey delight while following a plant-based lifestyle!