### Vegan Chocolate Fennel Cookies
This plant-based version of Aran Goyoaga’s classic recipe for chocolate fennel cookies provides a wonderful indulgence that is both flavorful and suitable for those on a vegan diet. By replacing eggs with aquafaba and butter with coconut oil, these cookies retain their scrumptiousness while being entirely vegan.
#### Ingredients:
– 6 tablespoons aquafaba (whipped)
– 7 ounces (200 g) dark chocolate (dairy-free)
– 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 ounce (25 g) dark chocolate (dairy-free), for topping
– Fennel seeds (ground to a powder)
#### Instructions:
1. **Preheat the Oven**: Preheat your oven to 375 degrees F (190 degrees 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 one-quarter of the way with water and heat 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. Set this bowl over the simmering water and stir until the chocolate is almost melted. Remove from heat to allow the residual heat to complete the melting process.
3. **Prepare the Aquafaba Mixture**: In the bowl of a stand mixer equipped with the whisk attachment, mix the whipped aquafaba, brown sugar, and vanilla extract. Beat at high speed until the mixture becomes pale and thick, around 5 minutes. Add the melted chocolate mixture and continue beating on medium speed until fully combined and thickened, about 1 minute.
4. **Combine Dry Ingredients**: In a small bowl, whisk together the buckwheat flour, cocoa powder, baking soda, and salt. Carefully fold this dry mixture into the wet batter with a spatula until just mixed.
5. **Shape the Cookies**: Using a tablespoon, scoop 1½-tablespoon portions of dough onto each prepared baking sheet, ensuring there’s about 2 inches of space between each scoop. Press small bits of the leftover 1 ounce of chocolate onto the tops of each cookie.
6. **Bake**: Place the baking sheets in the preheated oven and bake for 8 to 9 minutes. The outer edges should be crispy while the centers remain soft. Avoid overbaking; the cookies may look slightly underbaked but will firm up as they cool.
7. **Cool and Store**: Allow the cookies to cool on the baking sheet for about 10 minutes or until they can be handled without crumbling. Store the cookies in an airtight container, where they will remain fresh for up to 3 days.
These vegan chocolate fennel cookies provide a delightful fusion of flavors, offering a distinct variation on classic chocolate cookies. Savor them as a sweet snack or dessert, and share with friends and family for a delightful experience!