I didn’t eat vegetables as a kid I don’t mean I choked down random green beans or gagged my way through the occasional salad. I ate potatoes, but that’s like saying you like beer then ordering an O’Doul’s, and the only green things I ate were candy or cereal so sugary it might have qualified as candy. I. Did. Not. Eat. Vegetables. Somehow I survived into adulthood without scurvy and am now a willing consumer of spinach, asparagus, and even brussels sprouts.

Part why my diet changed is that I’m married to a vegan. Aside from the occasional desire to go out and kill something with my bare hands, I’ve slowly made the transition myself. I still eat meat if we go out, and when my in-laws visit there’s usually plenty of hot chicken around, but the majority of my diet is plant-based.

If I had my way, though, my diet would primarily be dessert-based, and my bible would be Isa Chandra Moskowitz and Terry Hope Romero’s Vegan Cookies Invade Your Cookie Jar. This book is filled with cookie recipes so delicious you won’t want to compromise their integrity by dunking them in milk, almond or otherwise.

There’s a lengthy primer on flours, sweeteners, egg replacement, and all the ins-and-outs of vegan cookery, but the stars of the show are the cookies themselves. There’s the basic chocolate chip and peanut butter cookies, but my favorite is the Mexican chocolate snickerdoodle. This is a sweet and spicy cookie with cinnamon and cayenne pepper that I could eat everyday, if only I could abandon all good sense and a predisposition toward chunkiness.

There are enough recipes here to keep your cookie jar filled all summer. In fact, you might want to get a couple of spares. You can switch to salads in the fall.