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

If the mixture feels too dry, gradually add unsweetened almond milk until a rollable consistency is achieved.

Gently fold in mini dark chocolate chips to evenly distribute throughout the dough.

Scoop about one tablespoon of the mixture and roll it into a ball shape. Place onto a parchment-lined baking sheet.

Cover with plastic wrap and refrigerate for at least 20 minutes to firm up.

Transfer to an airtight container for storage. Keep in fridge for up to a week or freeze for up to three months.