I am trying to make healthier version of cookies. I was following a youtube recipe that was basically the following: 92g Egg Whites 30 Keto Wheat flour 30g Coconut Flour 6g Baking Soda 62g Whey Protein (2 Scoops) 32g Pbfit (Or whatever you have Pb2) 10g Zero calorie Sweetener 170g Low fat Greek Yoghurt 10g Vanilla Extract 30g Sugar free Chocolate Chips Here is the video I was following: https://www.youtube.com/watch?v=iA-L82HuRU8&list=FLLhZ4_3AHzDd_qPN_ZbfHDg&index=28&t=66s I baked in the oven for about 8 minutes. The cookies are terrible. They aren't cookies they are just dry pancakes. I ended up throwing it away. I did some research, and I'm finding some conflicting information. Some people say that sponginess is due to too much flour, some say its due to too much leavening agent. Some say refrigerate dough, some say do not because it causes the cookie to rise more. I'm not sure what produces a chewy, soft actual cookie. Intuitively I would think a chewy cookie implies less rising + more density. My plan is to try the following recipe based on my research: 15g Whey 15g Casein 30g All Purpose Flour 15g Coconut Flour 1 egg Some amount of Peanut Butter or Melted Regular butter, just some fat for moisture 10 g of Zero Calorie Sweetener 1 teaspoon of Baking Soda Salt (to slow down the decomposition of baking soda) Chocolate Chips I will also refrigerate the dough for 30 minutes. And will bake in oven at 375 (effectively is 350) for 15 minutes or until cookie is golden brown. Do you guys think this will result in the texture I want? 
It looks like some other users have hinted at this, but I think it's worth highlighting as the primary source of your troubles: Cookies are typically heavy on some kind of shortening (butter, crisco, lard, etc). This is especially true for the kinds of cookies I'm assuming you're expecting to mimic. My guess is that, unfortunately, you aren't going to find a "healthy" version of a cookie that has the same taste and texture as the "unhealthy" ones since it's the sugar and fat that helps create the texture you're expecting. This article here gets into the role that shortening (fat) plays in baking: https://www.jessicagavin.com/butter-vs-shortening/ 