In a medium bowl, stir together the flour, cinnamon, baking soda, and salt.

Place butter, granulated sugar and brown sugar into a large mixing bowl. Beat at high speed with an electric mixer until fully blended, scraping down the sides of the bowl as needed. Beat in the vanilla and aquafaba, until mixture is light and creamy. Add flour mixture, about ½ cup at a time, beating fully into the butter mixture between additions.

Fold in chocolate chips.

Wrap the dough in plastic and place into the refrigerator. Chill for at least 1 hour.

Preheat oven to 375° and line a couple of baking sheets with parchment paper.

Scoop the dough onto the prepared baking sheets, using about 2 tablespoons of dough per scoop and leaving about 2 to 3 inches between scoops.

Bake until cookies are lightly browned around the edges, about 10 minutes. Transfer the cookie sheets to cooling racks to cool.