Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.

Step 5

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.

Step 6

Bake for about 18 minutes or until slightly golden. Let cool completely before enjoying!

Step 7

Store the cookies in an airtight container for up to 5 days.