1
Preheat oven to 350 F. Line 2-3 baking sheets with parchment paper.
2
In a bowl, combine flour, salt, cinnamon and baking soda.
3
In the bowl of a stand mixer, fitted with the paddle attachment, beat together eggs and powdered sugar for3 minutes. Add vanilla extract and honey. Mix to combine, then add oil.
4
Add the flour mixture in two increments and beat to incorporate. Let the dough rest for 5-10 minutes.
5
Shape 2 tbsp balls, place on baking sheets and press flat. Bake for 12-15 minutes, until golden. Let the cookies cool down completely.
6
Melt white and semi-sweet chocolate separately with 1 tbsp vegetable oil each.
7
Dip cookies halfway into chocolate. Let it set. Keep in a air tight container or wrapped in cellophane bags for up to 2 weeks in room temperature or refrigerated.