Preheat the oven to 400°F and line a baking sheet with parchment paper.

In a large bowl, mix together the flour, baking soda, and coconut sugar.

Add the cottage cheese, eggs, and vanilla extract. Mix until just combined and a thick, slightly sticky dough forms.

Add the chocolate chips and cinnamon. Gently fold them into the dough until just incorporated. Don’t overmix here. You want some streaks of cinnamon to remain throughout the dough to create that cinnamon swirl effect.

Using a large cookie scoop, scoop the dough onto the prepared baking sheet to make about 9 biscuits, leaving a little space between each.

Bake for 15–20 minutes, or until the biscuits are set and lightly golden around the edges. Remove from the oven and let cool slightly.

While the biscuits cool, make the cream cheese glaze. Mix the softened cream cheese and maple syrup or honey until smooth. Slowly add the milk, a little at a time, until the glaze is smooth and thin enough for dipping. You may need slightly more or less milk depending on the consistency.

Once the biscuits have cooled slightly, dip the tops directly into the cream cheese glaze, letting any excess drip off. Place them back on the baking sheet and allow the glaze to set slightly before serving.