Did you know that Oreo was the best-selling cookie of the 20th century? They have sold over 461 billion (with a “B”) Oreo cookies since they were introduced 100 years ago. I say, on their anniversary which is March 6, 2012, let’s all celebrate this iconic biscuit by eating Oreo’s … or a version thereof. As some of you may remember, I am abstaining from grains during Lent, so as not to be left out, I have created the “EspressO”. It is gluten-free, has a very chocolate-y flavor, real filling and you might say a bit of a kick. Do you remember the Oreo jingle? The original Oreo song not the more recent ones? This is what I remember:

Little girls have pretty curls, but I like Oreo’s. Oreo’s, my choice because … it’s the very best cookie–ever waaas! Girls are nice, but oh what icing comes with Oreo’s. Oreo’s, my choice because … it’s the very best cookie–ever waaas!

I think “EspressO’s” deserve a song too:
Bigger boys have fancy toys, but I like EspressO’s. EspressO’s, my choice because … it’s a yummy cookie–with a buuuzz. Boys are nice but oh what icing comes with EspressO’s. EspressO’s my choice because …


  • 1 cup walnuts
  • 1 cup dates, pitted
  • 4 tablespoons cocoa powder
  • 1/2 cup chocolate chips or bar cut up
  • 1 tablespoon espresso powder
  • 1 tablespoon hot water
  • 1 (8-ounce) package mascarpone
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons honey

In a food processor, pulse walnuts until ground fine (be careful not to let it turn into walnut butter).
Add the dates, pulse until they are blended then add the cocoa powder.
Mix the espresso powder with the hot water, add to the nuts and dates.
I use a dark chocolate bar; you may use dark or bittersweet or a combination. I think milk chocolate would be too sweet, but use what you like. If you use a bar cut the chocolate into small chunks, pulse with the other ingredients until blended. It will resemble pebbles, not all the same size.









Pour the contents into a bowl, using your  hands form into small balls.
Flatten with the bottom of a glass or your palm, smoothing the edges a bit.

Prepare the icing :

In a small bowl, using a mixer, whip the mascarpone and add vanilla and honey. Taste the icing, you may want to add more honey if you opted for the dark or bittersweet chocolate. Conversely, if you’ve used a milk chocolate you may not want the icing as sweet. Then again, you may have quite the sweet tooth … so go for it.

Spread icing on half of the cookies, gently top with the other half.
This recipe makes enough to fill the 10-12 cookies the dough makes with a little left over. (I ate some of the cookie mix before adding the filling and ended up with 10 EspressO’s). This icing is great on biscuits, toast, scones, muffins and as frosting for my Carrot Cake Muffins. And if you dare, have an Affogato with an EspressO!

Roasted Mashed Cauliflower
Carrot Cake Muffins