1 - Preheat oven to 350 F.

2 - Line 2-3 baking sheets with parchment paper.

3 - In a bowl, combine flour, salt, cinnamon and baking soda.

4 - In the bowl of a stand mixer, fitted with the paddle attachment, beat together eggs and powdered sugar for3 minutes.

5 - Add vanilla extract and honey.

6 - Mix to combine, then add oil.

7 - Add the flour mixture in two increments and beat to incorporate.

8 - Let the dough rest for 5-10 minutes.

9 - Shape 2 tbsp balls, place on baking sheets and press flat.

10 - Bake for 12-15 minutes, until golden.

11 - Let the cookies cool down completely.

12 - Melt white and semi-sweet chocolate separately with 1 tbsp vegetable oil each.

13 - Dip cookies halfway into chocolate.

14 - Let it set.

15 - Keep in a air tight container or wrapped in cellophane bags for up to 2 weeks in room temperature or refrigerated.