In a large mixing bowl, combine rolled oats, almond butter, honey, vanilla protein powder, and peppermint extract.

If the mixture feels too dry to form into balls, gradually add almond milk, one tablespoon at a time.

Carefully fold in the mini dark chocolate chips until evenly distributed.

Using a tablespoon measure, scoop out the mixture and roll into balls.

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

Transfer to an airtight container once chilled and store in the refrigerator for up to a week or freeze for longer storage.