Is there any reason that canola oil cannot be substituted for butter? It would provide for unsaturated fat and with the additions (chocolate, coconut, jam bits, etc) the flavor may not be compromised much. When substituting fats, the general rule is to use like substitutes. That is solid for solid, or liquid for liquid. The form of the fat and how it is used in the recipe directly influences the structure of the finished product. In this recipe the butter is creamed. Creaming requires a fat that is solid at room temperature. Canola Oil may not work. Since this particular recipe also calls for peanut butter in the creaming step, I think this would be an experiment worth trying. Frank @ KAF.

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