I've played around with liquid sunflower lecithin. I can't say for certain if it really made a difference in onset, intensity, or duration of effects. One batch of cookies seemed to kick in faster, but that very well could have been placebo effect.
I do like to use liquid sunflower lecithin when making chocolates. I decarb my concentrate in a small amount of lecithin in a small double boiler before adding it to my melted chocolate. There's already some lecithin in most chocolate, and too much of it will make soft chocolate that won't harden. I'm using it as a carrier for my concentrate as well as an emulsifier to get a more homogeneous mixture.
I used to make a lot of cookies with butter, until I tried coconut oil. I like the flavor and texture better with coconut oil, at least in the snickerdoodles we usually make. It's a cleaner oil to work with vs butter too. It doesn't separate like butter when heated, and it's harder to burn your oil. That being said, I still make and use butter too.
I don't know how some people are adding lecithin in the pot with their herb, oil, and water without getting a nasty emulsification. I tried that and wound up with way less butter than I put in, and close to the same amount of a nasty looking mousse like foamy cream type substance. The butter still worked. Never tried the mousse. Now if I add lecithin, I only add it to the finished butter or oil.