Preheat the oven to 350°F. Line a cookie sheet with a silicone mat or parchment paper. Set aside. In a food processor pulse dry roasted peanuts 10 times. Set aside.
In a medium bowl whisk together flour, salt, baking powder, and baking soda. Set aside.
In a stand mixer cream vegan butter until smooth. Add vanilla extract, sugar and banana. Cream until combined and smooth.
Using a rubber spatula wipe down the sides of the bowl as needed.
With the mixer on low add in the flour mixture, scraping down the sides again as needed.
Add in chopped peanuts and then chocolate chips.
Using a cookie scoop or spoon, scoop out dough, about 2 tablespoons worth, and place on a lined baking sheet about 2 inches apart.
Using a fork, very lightly push down on the dough to create a cross hatch pattern.
Bake at 350°F for 10-12 minutes. Careful not to overcook as these will be lightly browned around the edges but not on top.
Remove from the oven and allow to sit on the baking sheet for 2 minutes. Transfer to a cooling rack and repeat with the remaining cookie dough.