In a large mixing bowl, combine rolled oats, almond butter, honey, vanilla protein powder, and peppermint extract until well incorporated.

If the mixture is too dry, gradually add unsweetened almond milk, mixing until a moist but firm dough forms.

Fold in the mini dark chocolate chips carefully to ensure even distribution without overmixing.

Scoop out the mixture and roll into small balls, about 1 inch in diameter, placing them on a parchment-lined baking sheet.

Refrigerate the balls for at least 20 minutes to firm up.

Store in an airtight container in the fridge for up to a week or freeze for longer storage.