Raspberry cheesecake meets breakfast cookie! These soft and chewy breakfast cookies are jammed full of juicy raspberries and covered in a tangy cream cheese glaze.
Preheat oven to 350F. Line a baking sheet with parchment paper and set aside. In a large bowl, beat mashed banana, yogurt, sugar, oil, egg, and vanilla until smooth. Mix in flour, oats, baking soda, and salt until a dough forms. Gently fold in raspberries.
Scoop dough into 2-in balls and place on prepared baking sheet. Flatten cookies slightly and bake at 350F 10-12 minutes or until cookies are golden around the edges (middles will still be soft) Cool cookies on pan 5 minutes, then transfer to a wire cooling rack.
In a medium bowl with a handheld electric mixer, beat cream cheese and sugar on high speed until completely creamy, about 1 minute. Slowly beat in enough milk to make a drizzly consistency and vanilla until smooth.
Drizzle glaze over cooled breakfast cookies and let set 5 minutes. Enjoy!