In a food processor, combine the old fashioned oats and Biscoff cookies. Pulse them until the mixture resembles a fine flour, about 30 seconds to 1 minute.

Place the Biscoff cookie butter in a microwave-safe bowl and heat it in the microwave for 30 seconds. Stir until smooth and pourable.

In a medium-sized mixing bowl, combine the blended oats, crushed Biscoff cookies, and PEScience vanilla protein powder. Pour in the melted Biscoff spread and mix well. Gradually add the unsweetened almond milk while stirring.

Using your hands or a cookie scoop, roll the mixture into small balls, each about 1 inch in diameter.

Place the rolled protein balls on a parchment-lined baking sheet. Refrigerate them for at least 30 minutes to firm up.