In a large mixing bowl, add rolled oats, almond butter, honey, vanilla protein powder, and peppermint extract. Mix well until all ingredients are thoroughly combined.

If the mixture feels too dry, gradually add unsweetened almond milk, one tablespoon at a time, mixing after each addition until you reach the desired consistency.

Gently fold in the mini dark chocolate chips ensuring even distribution throughout the mixture.

Using a tablespoon or small cookie scoop, take a portion of the mixture and roll it into a ball. Repeat until all of the mixture has been shaped into balls.

Place the rolled protein balls on a parchment-lined baking sheet and refrigerate for at least 20 minutes.

Transfer the chilled protein balls to an airtight container, layering parchment paper between them if necessary. Store in the refrigerator for up to a week.