You can replace it with other oils, such as corn oil, salad oil, etc. It just doesn't have the same taste. Instead of using other oils, you can also consider adding baking powder to realize the fluffiness of the cookies. Butter's role in enriching the cookie texture Butter itself has a rich milky flavor, and the oil can dissolve the oil-soluble flavor substances, with the role of maintaining the flavor. Maintain the organizational structure of the dough Butter has hydrophobicity, can prevent the protein in the flour from absorbing water and expanding, control the formation of gluten, thus reducing the cohesion of the dough, so that the cookie dough is flaky, low elasticity, plasticity, so that the finished cookie is moist. Increase the volume of cookies butter has hydrophobicity, can prevent the protein in the flour from absorbing water and expanding, control the formation of gluten, thus reducing the cohesion of the dough, making the cookie dough soft, low elasticity, plasticity, and make the finished cookies moist. Provide the human body with the nutritional requirements of butter containing fat will provide the body with a lot of energy, and is conducive to the absorption of fat-soluble vitamins A, D, E, improve the nutritional value of the cookies. Extend the shelf life of the cookies oil can block the water, thus improving the shelf life of the cookies.