### Vegan Chocolate Fennel Cookies
In the baking realm, converting classic recipes into vegan treats can be both fulfilling and tasty. This article showcases a vegan reinterpretation of Aran Goyoaga’s authentic chocolate fennel cookie recipe, ensuring that those on a plant-based diet can savor these goodies without sacrificing flavor or texture.
#### Ingredients
– **Aquafaba**: 6 tablespoons (whipped)
– **Coconut oil**: Replacement for butter
– **Sugar**: 3/4 cup (decreased from the original)
– **Fennel seeds**: Ground into a powder
– **Chocolate**: 7 ounces (200 g) plus 1 ounce (25 g) for topping
– **Almond butter**
– **Buckwheat flour**
– **Cocoa powder**
– **Baking soda**
– **Salt**
– **Vanilla extract**
#### Instructions
1. **Preheat the Oven**: Start by setting your oven to 375 degrees F. Line two baking sheets with parchment paper. Using a mortar and pestle or a clean coffee grinder, finely crush the fennel seeds.
2. **Melt the Chocolate**: In a medium saucepan, add water to one-quarter full and bring it to a simmer over medium-high heat. In a large heatproof bowl, mix the ground fennel, 7 ounces of chocolate, coconut oil, and almond butter. Set this bowl over the simmering water, stirring until the chocolate is almost melted. Remove from heat, letting the residual warmth complete the melting process.
3. **Prepare the Aquafaba Mixture**: In the bowl of a stand mixer fitted with the whisk attachment, combine the whipped aquafaba, brown sugar, and vanilla extract. Beat at high speed until the mixture turns pale and thick, around 5 minutes. Slowly pour in the melted chocolate mixture, continuing to beat at medium speed until thoroughly combined and thickened, about 1 minute.
4. **Combine Dry Ingredients**: In another small bowl, mix the buckwheat flour, cocoa powder, baking soda, and salt. Gently fold this dry mixture into the chocolate batter using a spatula until just incorporated.
5. **Shape the Cookies**: Scoop dough mounds, roughly 1½ tablespoons each, onto the lined baking sheets, maintaining about 2 inches of space between each mound. Press small pieces of the remaining 1 ounce of chocolate into the tops of the cookies for additional texture and flavor.
6. **Bake**: Place the baking sheets in the oven and bake for 8 to 9 minutes. The cookies should have crispy edges while remaining soft in the center. Be careful not to overbake, as they may seem slightly underdone but will firm up while cooling.
7. **Cool and Store**: Let the cookies cool on the pan for about 10 minutes, or until they can be picked up without breaking apart. Store the cookies in an airtight container, where they will remain fresh for up to 3 days.
This vegan rendition of chocolate fennel cookies presents a distinctive flavor combination, merging the sweetness of chocolate with the aromatic essence of fennel. Relish these delightful treats as a snack or dessert, ideal for sharing with friends and family, regardless of their dietary choices.