### Vegan Chocolate Fennel Cookies
These vegan chocolate fennel cookies bring a charming twist to a traditional recipe, originally developed by Aran Goyoaga. By replacing eggs with aquafaba and butter with coconut oil, this variation preserves the intense flavors while accommodating a plant-based lifestyle. Here’s how to make them.
#### Ingredients
– 7 ounces (200 g) dark chocolate (dairy-free)
– 6 tablespoons aquafaba (whipped)
– 3/4 cup brown sugar
– 1 teaspoon vanilla extract
– 1/2 cup almond butter
– 1/4 cup coconut oil
– 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 degrees F (190 degrees C) and line two baking sheets with parchment paper.
2. **Prepare Fennel Seeds**: Grind the fennel seeds into a fine powder using a mortar and pestle or a clean coffee grinder.
3. **Melt Chocolate Mixture**: In a medium saucepan, fill it a quarter full with water and bring 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 the bowl over the simmering water and stir until the chocolate is almost melted. Remove from heat and allow the residual warmth to finish melting the chocolate.
4. **Mix Aquafaba and Sugar**: In a stand mixer with a whisk attachment, blend the whipped aquafaba, brown sugar, and vanilla extract. Beat at high speed until the mixture is light and thick, approximately 5 minutes. Then, add the melted chocolate mixture and beat on medium speed until thickened, about 1 minute.
5. **Combine Dry Ingredients**: In a small bowl, whisk together the buckwheat flour, cocoa powder, baking soda, and salt. Carefully fold this mixture into the wet batter using a spatula.
6. **Shape Cookies**: Drop 1½-tablespoon mounds of dough onto each prepared baking sheet, ensuring about 2 inches of space between them. Press small pieces of the remaining 1 ounce of chocolate into the top of each cookie.
7. **Bake**: Bake in the preheated oven for 8 to 9 minutes. The edges should be crisp while the centers stay soft. Be careful not to overbake; the cookies may look slightly underdone but will set as they cool.
8. **Cool and Store**: Let the cookies cool on the baking sheet for about 10 minutes, or until they can be lifted without breaking apart. Store in an airtight container for up to 3 days.
These vegan chocolate fennel cookies deliver a distinctive flavor combination, merging the sweetness of chocolate with the fragrant notes of fennel. Ideal for any occasion, they are guaranteed to impress both vegans and non-vegans alike. Enjoy your baking!