In a large mixing bowl, add rolled oats, almond butter, honey, vanilla protein powder, and peppermint extract. Mix thoroughly using a sturdy spatula until well-combined.

If the mixture appears too dry, gradually add unsweetened almond milk, stirring well after each addition until the mixture reaches a thick, moldable consistency.

Gently fold the mini dark chocolate chips into the mixture using a spatula, being careful not to overmix.

Using a tablespoon or small cookie scoop, shape the mixture into balls and place on a parchment-lined baking sheet.

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

Transfer the protein balls to an airtight container for storage. They can be kept in the refrigerator for up to one week or frozen for up to three months.