In a small bowl, combine the flour, baking powder, nutmeg, and salt. Set aside.

In a medium bowl, add the butter and brown sugar. Use an electric hand mixer to beat until light and fluffy about 2 minutes.

Add in the egg and vanilla and beat on high speed until well combined.

Add the dry ingredients and mix on low speed until just combined.

Transfer the dough to a sheet of plastic wrap. Wrap it up and shape into a disk. Chill in the refrigerator for at least 2 hours or overnight.

In a small bowl, combine the fig jam and chia seeds. Chill in the fridge until ready to use.

On a well-floured piece of parchment paper, roll the chilled dough out to a 9.5" square. Trim the edges of the square, then cut three 3" wide rectangles. Use a pastry brush to brush away any excess flour.

Transfer the jam to a piping bag. Snip the end off and pipe an even line down the middle of each rectangle.

Take one long edge of a rectangle and press it between your fingers to thin it out. Fold it over onto the jam, then repeat with the other side, overlapping the thinned out edges. Turn the log over and brush away any excess flour. Transfer to a parchment lined 9x13 baking sheet. Repeat with the other rectangles.

Cover the baking sheet and chill for about 30 minutes.

Meanwhile, preheat the oven to 350 degrees F.

Bake the fig cookies for about 14-16 minutes or until barely golden on the edges.

Remove from the oven and immediately cut into 1.5" cookies. Allow to cool completely on the baking sheet, then enjoy!