### Vegan Chocolate Fennel Cookies
These scrumptious vegan chocolate fennel cookies provide an innovative take on a traditional recipe, initially developed by Aran Goyoaga. By replacing eggs with aquafaba and butter with coconut oil, this rendition retains the rich taste and texture while being entirely plant-based.
#### Ingredients:
– 6 tablespoons aquafaba (whipped)
– 7 ounces (200 g) dark chocolate (dairy-free)
– 1/4 cup coconut oil (melted)
– 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**: Preheat your oven to 375°F (190°C) and prepare 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**: In a medium saucepan, fill it a quarter full with water and bring it to a simmer over medium-high heat. In a large heat-resistant bowl, mix the crushed fennel, 7 ounces of dark chocolate, melted coconut oil, and almond butter. Position this bowl over the simmering water, stirring until the chocolate almost melts. Take it off the heat, allowing the lingering heat to completely melt the chocolate.
3. **Mix the Batter**: In the bowl of a stand mixer equipped with the whisk attachment, combine the whipped aquafaba, brown sugar, and vanilla extract. Whip on high speed until the mixture is light and thick, roughly 5 minutes. Slowly pour in the melted chocolate mixture, mixing on medium speed until fully integrated.
4. **Combine Dry Ingredients**: In a small bowl, whisk the buckwheat flour, cocoa powder, baking soda, and salt together. Carefully fold this dry blend into the wet batter with a spatula until just mixed.
5. **Shape the Cookies**: Using a tablespoon, scoop out 1½-tablespoon amounts of dough onto each lined baking sheet, ensuring about 2 inches of space between each scoop. Insert small pieces of the leftover dark chocolate into the top of every cookie.
6. **Bake**: Place the baking sheets in the oven and bake for 8 to 9 minutes. The edges should be crisp, while the centers stay soft. Be careful not to overbake; the cookies may look a touch underdone but will firm up as they cool.
7. **Cool and Store**: Let the cookies cool on the baking sheet for 10 minutes before moving them to a wire rack. They can be stored in an airtight container for up to 3 days.
These vegan chocolate fennel cookies are ideal for indulging your sweet cravings while delivering a unique flavor blend that intertwines the sweetness of chocolate with the fragrant essence of fennel. Savor them right out of the oven or as a delightful snack throughout the week!