Preheat oven to 350 degrees and grease a 10 inch cast iron skillet with coconut oil.
In a standing mixer, combine the nut butter, coconut oil and coconut sugar until well combined, about 1 minute.
Add syrup, eggs and vanilla and mix to combine.
Add flour, baking soda, salt and cinnamon and mix to combine (plus any additional ingredients like collagen peptides or ground flaxseed).
Stir in chocolate chips with a rubber spatula.
Press into skillet and bake for 20-25 minutes until golden and just cooked through - slightly undercooked and gooey is always the tastiest!
Serve warm or cut into slices and store in an airtight container in the fridge for up to a week.
