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

If mixture is too dry, add almond milk one tablespoon at a time until pliable.

Fold in mini dark chocolate chips until evenly distributed.

Roll mixture into balls the size of golf 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 and store in the fridge for up to a week or freeze for longer storage.