Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the white whole wheat flour, oats, salt, baking soda, and baking powder. Set aside.
In another bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
Add the Greek yogurt, creamy peanut butter, mashed banana, vanilla extract, and eggs to the butter and sugar mixture. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
Gently fold in the white chocolate chips.
Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
