Add the rolled oats, almond butter, honey, vanilla protein powder, and peppermint extract to a large mixing bowl.

Stir with a spatula or wooden spoon until the mixture is thick and evenly combined.

If the mixture is too dry or crumbly, add 1 tablespoon of almond milk and mix well; add the second tablespoon only if needed for a soft, rollable dough.

Fold in the mini dark chocolate chips until they are evenly distributed.

Line a baking sheet or large plate with parchment paper.

Scoop about 1 tablespoon of the mixture for each ball and roll between your palms to form smooth balls.

Place each ball on the prepared baking sheet, spacing them slightly apart.

Refrigerate for at least 20 minutes, or until the protein balls are firm.

Store the chilled protein balls in an airtight container in the refrigerator until ready to serve.