In a medium bowl, whisk together flour, cardamom, salt, and baking soda. Set aside.

In a large mixing bowl, cream the softened butter with granulated sugar until light and fluffy, about 3-5 minutes.

Beat in vanilla extract and plant-based egg substitute until just combined.

Gradually mix dry ingredients into the wet mixture until a soft dough forms.

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Roll the dough into 1-inch balls and place them on the baking sheets, spacing them about 2 inches apart.

Use your thumb to press deep indentations into each ball and fill with fig jam.

Bake for 10-12 minutes or until the edges are lightly golden.

Cool on baking sheets for about 5 minutes, then transfer to a wire rack.

Store in an airtight container for up to 3-4 days.