Preheat oven to 350 degrees F
Line two baking sheets with parchment paper.
In a large bowl, combine the bananas, vanilla and coconut oil. Set aside.
In a medium bowl, combine the oats, almond meal, baking powder, cinnamon, and sea salt.
Add the dry ingredients to the wet and stir until combined.
Fold in the chocolate, then the peanuts and finally the popped corn. (** Note: the dough will be on the loose side)
Shape the dough into small balls (~ 1 heaping Tbsp each). Place them an inch or so apart on the prepared pans.
Bake for 15 – 17 minutes, swapping the sheets from top to bottom in the middle of the baking time, until the bottoms of the cookies are deeply golden.
Remove the pans from the oven and after 5-10 minutes, transfer the cookies to a wire rack to cool.