Preheat oven to 350°.
In a medium saucepan, bring chicken broth and vegetable oil to a boil.
Remove pan from heat and stir in cornmeal.
Pour into a bowl and allow mixture to cool.
Once cool, stir the egg, cheddar cheese and fresh mint into the cornmeal mixture.
Coat a baking sheet with non-stick spray. Shape dough into approximately 1-inch balls and place onto sheet.
Flatten balls into cookie shapes.
Bake for 30 minutes, turn off oven and continue to dry in the oven for 1 hour.
Makes about 15 cookies. These cookies should last for 1 week in an airtight container at room temperature. Freeze any leftovers for up to 3 months.