### Vegan Chocolate Fennel Cookies
This piece introduces a delightful vegan variation on Aran Goyoaga’s classic chocolate fennel cookie recipe. By replacing eggs with aquafaba and butter with coconut oil, we craft an indulgently rich and fulfilling dessert suitable for plant-based lifestyles.
#### Ingredients
– **Aquafaba**: 6 tablespoons (whipped)
– **Coconut oil**: Replacement for butter
– **Sugar**: 3/4 cup (lowered from the original recipe)
– **Fennel seeds**: Ground into a powder
– **Chocolate**: 7 ounces (200 g) plus 1 ounce (25 g) for garnish
– **Almond butter**
– **Buckwheat flour**
– **Cocoa powder**
– **Baking soda**
– **Salt**
– **Vanilla extract**
#### Instructions
1. **Preparation**: Preheat your oven to 375 degrees F. Prepare two baking sheets with parchment paper. Grind the fennel seeds into a powder using a mortar and pestle or a clean coffee grinder.
2. **Melt the Chocolate**: 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 ground fennel, 7 ounces of chocolate, coconut oil, and almond butter. Set the bowl over the simmering water and stir until the chocolate is almost melted. Remove from heat, letting the residual warmth finish melting the chocolate.
3. **Mix the Batter**: In the bowl of a stand mixer fitted with the whisk attachment, combine the whipped aquafaba, brown sugar, and vanilla. Beat on high speed until the mixture becomes pale and thick, about 5 minutes. Add the melted chocolate mixture and beat on medium speed until thick, about 1 minute.
4. **Combine Dry Ingredients**: In a small bowl, whisk together the buckwheat flour, cocoa powder, baking soda, and salt. Gently fold this mixture into the wet batter using a spatula.
5. **Shape the Cookies**: Drop 1½-tablespoon scoops of dough onto each prepared baking sheet, leaving 2 inches of space between each scoop. Lightly press small chunks of the remaining chocolate into the tops of each cookie.
6. **Bake**: Bake for 8 to 9 minutes, until the edges are crisp but the centers stay soft. Take care not to overbake; the cookies may seem slightly undercooked but will firm up while cooling. Let them cool on the pan for 10 minutes or until they can be handled without falling apart.
7. **Storage**: These cookies can be stored in an airtight container for up to 3 days.
Savor these vegan chocolate fennel cookies as a delightful treat that blends rich chocolate taste with a touch of aromatic fennel, ideal for any gathering!