In a stand mixer or large mixing bowl, beat together the butter and coconut sugar. Beat for 3 minutes or until no clumps of butter remain.

Add in the egg and vanilla. Stir to combine.

Then, add gluten free 1 to 1 flour, sea salt, and baking soda to bowl. Stir until a thick dough is formed.

Fold in dark chocolate chips. Press half of this mixture down into the pie plate. It should be about 1/4 inch thick.

Then, make the brownie batter.

Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.

In a mixing bowl, add eggs and coconut sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.

Add the melted chocolate mixture to the mixing bowl. Stir to combine.

Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.

Fold in the chocolate chips.

Pour batter into pie plate on top of the cookie dough.

Then, scoop balls of the remaining cookie dough on top of the brownie batter.

Bake for 45 to 50 minutes, or until the middle looks barely set and the edges are golden brown.

Remove from the oven. Allow this pie to cool at least 6 hours, ideally overnight.

Finally, slice and serve!