# Vegan Chocolate Fennel Cookies: A Tasty Spin on a Timeless Recipe
In the realm of baking, few experiences are as rewarding as crafting a scrumptious cookie that excites the palate while accommodating diverse dietary needs. Today, we are thrilled to present a vegan adaptation of Aran Goyoaga’s classic chocolate fennel cookie recipe. By substituting conventional ingredients for plant-based options, we can savor a snack that is both luxurious and considerate of dietary preferences.
## Ingredients and Alternatives
To create this vegan chocolate fennel cookie recipe, we implemented several essential substitutions:
– **Eggs**: Rather than utilizing eggs, we opted for 6 tablespoons of whipped aquafaba, the liquid extracted from canned chickpeas. Aquafaba works wonderfully as an egg alternative in baking, contributing both structure and moisture.
– **Butter**: Butter was replaced with coconut oil, lending a hint of coconut flavor while keeping the cookies soft and chewy.
– **Sugar**: To enhance the health aspect, we lowered the sugar amount to 3/4 cup yet ensured the cookies remained sweet and satisfying.
## Step-by-Step Directions
### 1. Preheat and Set Up
Start by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line two baking sheets with parchment paper to avoid sticking and guarantee even baking. For an aromatic enhancement, grind fennel seeds into a fine powder using a mortar and pestle or a clean coffee grinder.
### 2. Melt the Chocolate
In a medium saucepan, add water to fill one-quarter full and bring it to a simmer over medium-high heat. In a large heatproof bowl, combine the ground fennel seeds, 7 ounces (200 grams) of dark chocolate, coconut oil, and almond butter. Set this bowl over the simmering water and stir until the chocolate is mostly melted. Remove from heat, letting the residual warmth complete the melting process.
### 3. Whip the Aquafaba
In the bowl of a stand mixer equipped with the whisk attachment, mix the whipped aquafaba, brown sugar, and vanilla extract. Beat on high speed until the mixture turns pale and thick, approximately 5 minutes. Gradually add the melted chocolate mixture, continuing to beat on medium speed until fully incorporated and thickened.
### 4. Mix Dry Ingredients
In a separate small bowl, combine the buckwheat flour, cocoa powder, baking soda, and salt, whisking them together. Carefully fold this dry mixture into the wet batter with a spatula, avoiding overmixing.
### 5. Shape and Bake
Using a tablespoon, drop 1½-tablespoon mounds of dough onto each prepared baking sheet, ensuring about 2 inches of spacing between each mound. For an added chocolate touch, embed small pieces of the remaining 1 ounce (25 grams) of chocolate into the tops of the cookies.
Bake in the preheated oven for 8 to 9 minutes. The edges ought to be crispy, while the centers should remain soft. It’s crucial not to overbake, as the cookies will firm up while cooling. Allow them to cool on the pan for about 10 minutes or until they can be handled without crumbling.
### 6. Storage
These vegan chocolate fennel cookies can be kept in an airtight container for up to 3 days, making them an excellent treat for sharing or enjoying throughout the week.
## Conclusion
This vegan version of Aran Goyoaga’s chocolate fennel cookies illustrates how straightforward ingredient replacements can yield a delightful dessert that meets various dietary requirements. The distinctive taste of fennel paired with rich chocolate creates a cookie that is both captivating and delicious. Whether you are vegan, gluten-free, or simply in search of a new cookie recipe to try, these cookies are bound to impress. Happy baking and savoring this sweet indulgence!