Remove cookies from packaging and pulse them all in a food processor, until you have coarse crumbs. You may need to do this in two batches, depending on the size of your food processor. This will yield just about 2 cups of cookie crumbs.

Transfer cookie crumbs to a medium or large bowl and add brown sugar. Use spatula or whisk to mix together well.

Pour the melted butter or melted coconut oil over the cookie crumb mixture. Stir with a spatula until all is wet and well mixed.

Press cookie mixture into an ungreased 9" pie pan. Press evenly all over bottom and up sides of pan most of the way. I went about 2/3 or 3/4 up the sides of my pan. There isn't a need to go all the way up to the top as the pie filling isn't that high.

Set crust aside while you make the filling.

Place the 1/3 cup of semi-sweet chocolate in a microwave safe bowl and microwave in 30 second increments, stirring after each, until chunks/chips are melted and smooth. This took a total of 1 1/2 minutes for me. Set aside.

In the bowl of your stand mixer, add the butter and sugar and beat on medium -high speed for 2 minutes.

Add the melted chocolate and beat on medium speed until mixed.

Add the eggs, gluten-free flour, pure vanilla extract, salt, and beat on medium speed for 1 minute.

Stir in the 3/4 cup of mini chips, scraping sides of bowl to mix in anything that wasn't mixed well.

Pour this mixture into the pie crust. Bake the pie at 325° for 30 minutes. Pie will have a nice golden brown surface but will still be jiggly underneath if you give it a little shake. It will set up as it cools. Remove to a wire rack and let cool 1 hour before slicing.