Preheat oven to 375 degrees F, and line two baking pans with parchment.
In a mixing bowl thoroughly combine the flour, baking powder, and baking soda.
In a small bowl warm the coconut butter in a microwave until just barely softened. Alternatively, warm it in a small sauce pan on the stove. Add the peanut butter, maple syrup, coconut sugar, milk, and vanilla, and whisk until smooth.
Pour the wet ingredients into the dry ingredients and stir until a dough forms. Fold in the peanuts and chunks of chocolate.
Scoop about two tablespoons of dough into your hand and flatten/form into a cookie shape. Place on the prepared pans about two inches apart. The cookies will spread slightly during baking but not a lot.
Bake 12 to 14 minutes or until the bottoms are golden and the chocolate is melted. Allow cookies to cool on the pans for 5 minutes, then transfer to cooling racks.
Once cool, store cookies at room temperature in an airtight container for up to 4 days. Cookies also freeze well; allow an hour or two to thaw before serving.Buying coconut butter can be quite expensive, but if you have a food processor you can make your own by processing dried, unsweetened coconut flakes until creamy. You can find many recipes online for more tips on how to do this.