### Vegan Chocolate Fennel Cookies
This article introduces a charming vegan variation of a traditional chocolate cookie recipe originally developed by Aran Goyoaga. By replacing eggs with aquafaba and butter with coconut oil, we have created a scrumptious treat that accommodates vegan diets while preserving rich flavors and textures.
#### Ingredients
– 6 tablespoons aquafaba (whipped)
– 7 ounces (200 g) dark chocolate, separated
– 1/4 cup almond butter
– 3/4 cup brown sugar
– 1 teaspoon vanilla extract
– 1 cup buckwheat flour
– 1/4 cup cocoa powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 teaspoon crushed fennel seeds
– 1/4 cup coconut oil
#### Instructions
1. **Preheat the Oven**: Start by preheating your oven to 375 degrees F. Line two baking sheets with parchment paper to avoid sticking.
2. **Prepare Fennel**: Crush the fennel seeds into a fine powder using a mortar and pestle or a clean coffee grinder. This will enhance the flavor of the cookies.
3. **Melt Chocolate Mixture**: Fill a medium saucepan one-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 chocolate, almond butter, and coconut oil. Place this bowl over the simmering water, stirring until the chocolate is almost melted. Remove from heat, letting the residual warmth complete the melting process.
4. **Mix Aquafaba and Sugar**: In the bowl of a stand mixer fitted with the whisk attachment, mix the whipped aquafaba, brown sugar, and vanilla extract. Beat on high speed until the mixture becomes pale and thick, around 5 minutes. Then, incorporate the melted chocolate mixture and beat on medium speed until fully combined and thickened, about 1 minute.
5. **Combine Dry Ingredients**: In a separate small bowl, mix together the buckwheat flour, cocoa powder, baking soda, salt, and crushed fennel seeds. Gently fold this dry mixture into the chocolate batter using a spatula until just blended.
6. **Shape Cookies**: Use a tablespoon to scoop 1½-tablespoon mounds of dough onto each prepared baking sheet, ensuring to leave 2 inches of space between each mound. Press small pieces of the remaining chocolate into the top of every cookie for added richness.
7. **Bake**: Place the baking sheets in the preheated oven and bake for 8 to 9 minutes. The edges should be crisp while the centers remain soft. Avoid overbaking; the cookies may seem slightly underdone but will firm up as they cool.
8. **Cool and Store**: Let the cookies cool on the baking sheet for about 10 minutes, or until they can be picked up without crumbling. Store the cookies in an airtight container, where they will stay fresh for up to 3 days.
#### Conclusion
These Vegan Chocolate Fennel Cookies are a delightful combination of rich chocolate flavor and fragrant fennel, making them a thrilling addition to any dessert spread. Savor the delectable taste while maintaining a vegan lifestyle!