If baking these confetti protein cookies, be sure to take them out of the oven before they're cooked all the way through - you want them soft to the touch and almost gooey in the middle. Don't worry, the cookies will set as they cool! One drawback of baking with whey protein is a few extra minutes in the oven could result in a dry, unappealing texture. It's better to err on the side of under-cooked. Another tip is to place cookies in an airtight container on the counter, rather than in the fridge. Much like a loaf of bread, protein cookies will become dry and stale if kept out in the air or in the fridge. You can also freeze them in an airtight container up to a month (not that they'll last that long). You should be able to swap the whey protein for a plant-based protein, just use half as much flour and a little more water as needed to get a rollable dough. I hope you enjoy these as much as my kids and I did! Makes 1 dozen cookies Cookies can be stored at room temperature for several days or frozen up to a month. Calories (per cookie, including optional ingredients): 88kcal, Fat: 5.1g, Sat fat: 1.7g, Carbs: 4g, Fiber: 2g, Sugar: 1g, Protein: 7g, Sodium: 94mg Calories (per cookie, including optional ingredients): 91kcal, Fat: 5.3g, Sat fat: 1.7g, Carbs: 5g, Fiber: 2g, Sugar: 1g, Protein: 7g, Sodium: 141mg