Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a mixing bowl, combine flour, salt, cinnamon and baking soda.
In another mixing bowl, whisk egg replacer mixture and powdered sugar until well combined. Add vanilla extract and honey and mix.
Next add the oil and whisk until well combined.
Add the flour mixture and mix until incorporated. Let the dough rest for 5~10 minutes.
Using a small ice cream scoop, shape into balls and place on baking sheet. Press flat. Bake for 12~15 minutes, until golden. Let the cookies cool down completely.
Melt the chocolate chips with the oil. Dip the cooled cookies halfway into chocolate. Let it set. Store the cookies in an airtight container for up to 2 weeks.