In a medium size mixing bowl, cream the butter and coconut sugar together. Add the finely chopped orange zests and the orange juice, and mix to combine.
Add the gluten-free flour, almond flour, and baking powder, and mix until fully combined. At first it will look like a dry mixture, but as you keep mixing it will form a dough. Stir in the chocolate chips and mix again until evenly distributed.
Shape the dough into a ball, and place it on a layer of plastic film. Shape the ball into a rectangle of about 1.5-inch thickness and 3.5-inch wide. Wrap tightly in plastic film and chill for at least 2 hours. It will allow the dough to firm up slightly and get infused with the orange zests.
Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
Using a sharp knife, cut slices of about 1/3-inch and place on the prepared baking sheet. If some slices are a bit crumbly because of the chocolate chips, simply reshape them on the baking sheet.
Bake for about 18 minutes or until slightly golden. Let cool completely before enjoying!
Store the cookies in an airtight container for up to 5 days.