Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flours, cinnamon, salt and baking soda. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and sugar on medium-high speed until light and fluffy (about 2 minutes).
Beat honey into the butter and sugar mixture until combined. Beat in the egg and vanilla until combined.
Reduce the speed of the mixer to low and slowly beat in the flour mixture until just combined. Do not over mix.
Scoop dough (about 1 ½ tablespoons each) onto the prepared sheets, leaving about 2 inches between each dough ball. Bake, one sheet at a time, for 9-10 minutes, until the edges are golden.
Cool in the pans on a wire rack for 5 minutes and then place cookies on a wire rack to cool completely.
Store in a bag for your camping trip or assemble as instructed below!