In a large bowl, combine maple syrup, olive oil, and vanilla extract.

In a separate bowl, mix together flour, rolled oats, chia seeds, baking soda, cinnamon, nutmeg, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The mixture will be on the drier side.

Add a splash of almond milk to moisten the dough.

Let the mixture rest for 10-15 minutes while preheating the oven to 350°F (175°C).

Halve the fresh figs.

Roll the dough into 12 medium-sized balls.

Gently flatten each ball into a cookie shape.

Place fig halves on top of each cookie.

Sprinkle the cookies with a little cinnamon-sugar.

Bake for 12-14 minutes, or until golden brown.

Let cool slightly before enjoying.