In a large mixing bowl, combine rolled oats, almond butter, honey, vanilla protein powder, and peppermint extract. Mix thoroughly for 2–3 minutes until cohesive.

If too dry, add unsweetened almond milk one tablespoon at a time until desired consistency is achieved.

Gently fold in the mini dark chocolate chips, distributing evenly throughout the mixture.

Roll tablespoon-sized portions into balls and place on a parchment-lined baking sheet.

Chill in the refrigerator for at least 20 minutes to firm up.

Transfer to an airtight container for storage, keeping in fridge for up to a week or freezing for up to three months.