Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F.

Line 2 baking sheets with parchment and spray the parchment generously with cooking spray. Set aside.

Combine the cottage cheese, eggs, cumin and garlic powder in a food processor or blender.

Process until well combined and fairly smooth (a few small lumps are fine), stopping and scraping down the sides as needed.

Scoop 8 mounds of the batter (each about ¼ cup) onto the prepared baking sheets leaving them well spaced apart.

Spread each mound into a 5-inch or slightly smaller circle with the back of a spoon (they will spread a little more as they cook).

Bake on the upper and lower racks of the oven until browned on top and at the edges and dry to the touch, 35 to 40 minutes, switching rack positions halfway through the baking time.

Let the tortillas cool on the baking sheets. They will become sturdier as they cool but will still remain flexible.

Use the tortillas immediately, or stack them in an airtight container with pieces of parchment paper between each for up to 5 days.

You can also freeze them for up to 3 months.

Reheat the tortillas in the microwave for 10 seconds for refrigerated tortillas or 20 seconds for frozen ones.

You can also place them individually in a nonstick skillet set over medium heat until hot, 20 to 30 seconds a side for refrigerated tortillas and 30 to 40 seconds for frozen ones.