Ingredients:
2 cups instant oalmeal
1 tbsp unsweetened cocoa
2 eggs
2 tbsps milk
3 packets of splenda (add more if you want these to be sweeter)
2 tbsp flax seeds
Raspberries
Sliced almonds

Instructions:
1. Preheat oven to 350
2. In a bowl combine oatmeal, cocoa, eggs, milk, flaxseeds, and splenda
3. Mix together. Consistency should be more solid than liquid. Add more oatmeal if its very liquid-like
4. Place one spoon of the mixture into a (pam sprayed) muffin tin (make sure you grease or spray the muffin tin with pam!)
5. Place 1 raspberry on top of that and spoon another tbsp of mixture on top
6. Repear step 5 until the muffin tin is full
7. Place a few sliced almonds on top of each cookie ball
8. Bake for 15-20 minutes