In a large mixing bowl, combine rolled oats, almond butter, honey, vanilla protein powder, and peppermint extract. Mix thoroughly until a cohesive dough forms.

If the mixture feels too dry, slowly add unsweetened almond milk, one tablespoon at a time, until it holds together well.

Gently fold in the mini dark chocolate chips, ensuring they are evenly distributed.

Using a tablespoon or cookie scoop, roll the mixture into balls the size of golf balls. Aim for consistent size.

Cover the baking sheet with plastic wrap and chill in the refrigerator for at least 20 minutes.

Transfer the protein balls to an airtight container for storage.