Mint infused canola oil
To infuse the canola oil with mint, measure approx. 1 cup of fresh whole mint leaves. Rinse them in cool water to remove any soil or dust, then pat them completely dry with a paper towel.
Chop the dried mint leaves until you have about 1/2 cup of chopped leaves.
Place the mint in the saucepan with 1/2 cup of canola oil and heat it over medium heat, stirring continuously.
Heat and stir the oil until small bubbles begin rising to the surface. Remove from the heat and pour the oil into a bowl. Allow the oil to cool to room temperature to use the same day. Allowing the oil to sit overnight in the refrigerator will intensify the mint flavor more.
After the oil has cooled pour oil through cheesecloth to filter out the mint leaves. Squeeze cheesecloth to get as much mint oil out. Unused oil can be stored in the refrigerator.
Minty Espresso Crinkle Cookies
Ingredients
- 1/2 cup unsweetened cocoa powder
- 3/4 cup light brown sugar
- 1/2 cup mint infused canola oil
- 2 Tablespoons unsalted vegan butter
- 6 Tablespoons of JustEgg other vegan egg replacement options
- 1 teaspoon vanilla extract
- 3 teaspoons instant espresso
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup confectioners’ sugar for coating
Instructions
- Let stand on the cookie sheet for a minute before transferring to wire racks to cool. Makes two dozen cookies.
- In a medium bowl, mix together cocoa, sugar, butter, and mint infused canola oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, espresso, baking powder, and salt; stir into the cocoa mixture.
- Cover dough, and chill in the refrigerator for at least 4 hours or alternatively 45 minutes in the freezer.
- Preheat oven to 350 degrees.
- Line cookie sheets with parchment paper.
- Roll dough into one inch balls. Coat each ball in confectioners’ sugar before placing onto prepared cookie sheets.
- Bake in preheated oven for 10 to 12 minutes on the second to top rack. Do not over bake.
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