### Vegan Chocolate Fennel Cookies Recipe
This vegan version of Aran Goyoaga’s classic chocolate fennel cookies blends distinctive flavors with a plant-based approach. By replacing eggs with aquafaba and butter with coconut oil, these cookies remain indulgent and tasty while being compliant with a vegan diet.
#### Ingredients:
– 6 tablespoons aquafaba (whipped)
– 7 ounces (200 g) dark chocolate (dairy-free)
– 1/4 cup coconut oil
– 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
– 1/2 teaspoon salt
– 1 ounce (25 g) dark chocolate (dairy-free), for topping
– 1 teaspoon crushed fennel seeds
#### Instructions:
1. **Preheat the Oven**: Heat your oven to 375°F (190°C) and prepare two baking sheets with parchment paper.
2. **Prepare Fennel Seeds**: Use a mortar and pestle or a clean coffee grinder to finely crush the fennel seeds.
3. **Melt Chocolate Mixture**: Fill a medium saucepan a quarter full with water and bring it to a simmer over medium-high heat. In a large heatproof bowl, mix the crushed fennel, 7 ounces of dark chocolate, coconut oil, and almond butter. Place this bowl over the simmering water and stir until the chocolate is almost melted. Remove from heat, letting the residual warmth finish melting the chocolate.
4. **Mix Aquafaba and Sugar**: In the bowl of a stand mixer with the whisk attachment, beat together the whipped aquafaba, brown sugar, and vanilla extract on high speed until the mixture becomes pale and thick, around 5 minutes.
5. **Combine Mixtures**: Add the melted chocolate mixture to the aquafaba mixture and blend on medium speed until thickened, about 1 minute.
6. **Incorporate Dry Ingredients**: In a small bowl, combine the buckwheat flour, cocoa powder, baking soda, salt, and crushed fennel seeds. Gently fold this dry mixture into the wet batter using a spatula until just combined.
7. **Shape Cookies**: Drop 1½-tablespoon mounds of dough onto each baking sheet, maintaining 2 inches of space between each mound. Gently press small pieces of the remaining 1 ounce of chocolate into the top of each cookie.
8. **Bake**: Bake for 8 to 9 minutes, until the edges are crisp but the centers are still soft. Be careful not to overbake; the cookies may look slightly underdone but will firm up as they cool.
9. **Cool and Store**: Let the cookies cool on the baking sheet for 10 minutes, or until they can be picked up without breaking apart. Keep the cookies in an airtight container for up to 3 days.
These vegan chocolate fennel cookies provide a delightful mix of flavors and textures, ideal for any occasion. Savor the rich chocolate paired with the fragrant fennel, all while following a plant-based lifestyle.