The mixture was a little loose and messy (I will add a little less egg whites next time) but it made about 14 cookies. I baked them at 350 for about 14 minutes (it is hard to tell if they are turning brown so I had to do the touch test in the center) and let them cool for a few minutes before I had to taste them myself.
The taste reminded me a little bit of no-bake cookies that I ate as a child, because of the oatmeal, peanut butter and chocolate mixture. These were not as rich but the chocolate chips gave them that sweetness I was looking for without all the butter, flour and white sugar. They got a huge thumbs up from my husband who said I could make these for him ANYTIME. He is usually not a big fan of my "lightened" recipes for sweets so that was a huge compliment.
Note, these cookies are best when they are eaten the day they are made. I stored them in a tupperware container overnight, but noticed they were a little soft this morning and I prefer them with a little more crunch.