Preheat the oven to 200C/180C fan and line a baking tray with baking parchment.
In a bowl, cream together the oil and sweetener.
Beat in the egg and vanilla extract, followed by the rest of the ingredients until it forms a dough consistency.
Cover and place in the fridge for 20 minutes until chilled but still pliable.
Roll out the dough to about 1cm thick.
Cut out as many biscuits as you can with your cookie cutter.
Any remaining dough can be rolled out again.
Place on your baking tray and bake for 8-10 minutes until dry and biscuity.
Remove from the oven and leave to cool completely.
Store in an airtight container for up to a week or longer in the freezer.