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

If the mixture appears too dry, gradually add unsweetened almond milk one tablespoon at a time until you reach a dough-like consistency.

Gently fold in the mini dark chocolate chips using a spatula until evenly incorporated.

Scoop out approximately one tablespoon of the mixture and roll it into a ball. Repeat until all the mixture is formed into balls.

Line a baking sheet with parchment paper and place the protein balls on it, leaving space between each one. Chill in the refrigerator for at least 20 minutes.

Store the chilled protein balls in an airtight container in the refrigerator for up to a week or freeze for longer storage.