Baking with Whey Protein Powder & Lecithin question

[justdani]

I've been experimenting for about a year by making brownies/cakes/cookies using primarily whey protein. So far, the recipes have been ok, some actually really good - and temperature, timing and moisture seem to be the key.
Recently I read that Lecithin adds moisture, and tried it in my last batch. The only problem is I don't know how much to use. I've used 1/2 to 1 tblsp with each batch with good results. Is the powdered version of Lecithin the same? How much of that would I use - to give me the same results as 1 tblsp liquid?

Any suggestions from "an expert" for advice on how to keep make cookies crunchy? Mine are always soft, unless of course I overcook them, and then they're small bricks.

Does anyone here bake using whey or soy protein?

I've learned a lot from all of you here, and your wealth of knowledge and experience. Thanks so much

[itscrazydelicio]

I never bake with any type of soy product - not a fan of it

[TapTapper]

Originally Posted by justdani

I've been experimenting for about a year by making brownies/cakes/cookies using primarily whey protein.

In place of what? What are you trying to avoid? Are they vegan or something?

Just curious.